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Roasted Potato Salad with Garlic Anchovy Dressing


  • Makes 6 side-dish servings

  • 2 anchovy fillets
  • 3 tablespoons mayonnaise
  • 5 cloves roasted garlic (recipe follows)
  • 1/2 teaspoon grated lemon peel
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons olive oil, divided
  • 1 1/2 pounds red fingerling potatoes
  • 1/4 cup thinly sliced radishes
  • 1/4 cup sliced sweet onion
  • 1 cup arugula


  1. 1. For dressing, place anchovy fi llets, mayonnaise, garlic and lemon peel in KitchenAid® Diamond Blender. Blend on speed 4 (Puree) 1 minute. Add lemon juice; pulse on speed 4 (Puree) 1 minute. Add 3 tablespoons olive oil, 1 tablespoon at a time, pulsing on speed 4 (puree) after each addition. Refrigerate until ready to use.
  2. 2. Preheat oven to 400┬░F. Cut potatoes in half lengthwise; place in large bowl. Drizzle with remaining 1 tablespoon olive oil; toss to coat. Spread on baking sheet. Roast about 30 minutes or until potatoes are tender and beginning to brown. Let cool slightly.
  3. 3. Combine potatoes, radishes and onion in large bowl. Toss with dressing; top with arugula. Serve immediately or refrigerate up to 6 hours.
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