Creamy Potato Salad with Anchovies — Spanish Russian Salad
Spanish bar staple of cold boiled potato, carrot, and peas folded with mayonnaise and finished with hard-boiled egg, vinegared anchovy, and roasted red capsicum strips, served on country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel potatoes into 1cm cubes, dice carrots, drain anchovies, slice roasted capsicum, chop parsley, and toast bread. Measure mayonnaise, vinegar, salt, and pepper.
Boil
Bring salted water to a boil in a medium saucepan. Add potatoes, carrots, and eggs; cook over medium-high heat 9 minutes for eggs, 13 for vegetables. At 9 minutes, lift eggs to ice water. While vegetables cook, add frozen peas 2 minutes before end.
Rest
Drain vegetables thoroughly and spread on a tray to cool to room temperature, about 8 minutes. Peel cooled eggs; finely chop 2 and quarter the other 2.
Build
Fold cooled vegetables, chopped eggs, mayonnaise, sherry vinegar, half the anchovies torn small, salt, and pepper together in a wide bowl until evenly coated.
Plate
Divide dressed salad between 2 chilled plates. Fan remaining whole anchovies on top, scatter sliced capsicum and quartered eggs, set olives alongside, scatter parsley, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.