Potato, Egg and Anchovy Salad

This strongly flavoured salad may be served with cold chicken or turkey.

1 lb. new potatoes, cooked, peeled and sliced head of fennel, trimmed and thinly sliced

1 tablespoon chopped fresh chives

2 hard-boiled eggs, chopped

10 anchovy fillets, chopped

1 tablespoon red wine vinegar

2 tablespoons olive oil

5 teaspoon salt

2 teaspoon freshly ground black pepper

4 fl. oz. mayonnaise

1 tablespoon capers

In a medium-sized mixing bowl, combine the potatoes, fennel, chives, eggs and anchovies together.

In a small mixing bowl, beat the vinegar, oil, salt and pepper together with a kitchen fork. Stir the mayonnaise into the dressing. Pour the mayonnaise mixture over the potato mixture and toss well with two forks until the ingredients are well mixed. Transfer the salad to a glass salad bowl. Sprinkle the capers over the salad.

Serve immediately or chill the salad until it is required.

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