Marinated Potato Salad with Anchovy Vinaigrette Recipe

Ingredients
<br>- 1 1/2 cups vegetable oil
<br>- 1/2 cup white wine vinegar
<br>- 1/4 cup chopped parsley
<br>- 1 1/2 teaspoons salt
<br>- 1 teaspoon white sugar
<br>- 1 (2 ounce) can anchovy filets
<br>- 2 cloves garlic, minced
<br>- 3 pounds red potatoes
<br>- 1 pound Italian sausage
<br>- 2 cups chopped green onions
<br>- 1/3 cup chopped parsley
<br>- 6 ounces black olives, pitted and halved
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
<br>step 2: Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
<br>step 3: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
<br>step 4: Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
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Ingredients
- 1 1/2 cups vegetable oil
- 1/2 cup white wine vinegar
- 1/4 cup chopped parsley
- 1 1/2 teaspoons salt
- 1 teaspoon white sugar
- 1 (2 ounce) can anchovy filets
- 2 cloves garlic, minced
- 3 pounds red potatoes
- 1 pound Italian sausage
- 2 cups chopped green onions
- 1/3 cup chopped parsley
- 6 ounces black olives, pitted and halved
- salt and pepper to taste

Directions
step 1: In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
step 2: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.
step 3: Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
step 4: Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.

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