Savory Potato Salad Recipe - The best recipes

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Yield

Serves 6 (serving size: about 1 cup)

Simpler and tastier than many old-fashioned potato salads, this version features a fresh lemon-and-oil-based dressing instead of a mayo-laden dressing. Try to toss the potatoes in the dressing while they’re still a bit warm—they’ll absorb more flavor that way. The anchovy paste lends a deep umami hit that’s not fishy, just savory. Use a Microplane-style grater to create a smooth garlic pulp that doesn’t leave off-putting crunchy bits of raw garlic in the mix.

Ingredients

2 pounds halved small red potatoes
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon black pepper
2 teaspoons anchovy paste
3/4 teaspoon kosher salt
1 garlic clove, grated
1/3 cup slivered red onion
1/3 cup chopped fresh parsley

Nutritional Information

Calories 214
Fat 9.3g
Satfat 1.3g
Monofat 6.6g
Polyfat 1g
Protein 4g
Carbohydrate 28g
Fiber 2g
Cholesterol 6mg
Iron 2mg
Sodium 356mg
Calcium 9mg
Sugars g
Est. added sugars g

How to Make It

Place potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 12 minutes or until tender. Drain. Combine olive oil, lemon juice, pepper, anchovy paste, salt, and garlic in a large bowl. Stir in potatoes, onion, and parsley.