Potato Anchovy Salad Recipe

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Potato Anchovy Salad
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  1. Put potatoes in a large saucepan, and cover generously with cold water. Add salt, and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
  2. In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
  3. Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
  4. Quarter potatoes; add to bowl of dressing. Fold to mix. Transfer to serving dish. Finely chop 2 remaining scallions, and scatter on top. Season with salt and pepper, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 52.46 Kcal (220 kJ)
Calories from fat 41.95 Kcal
% Daily Value*
Total Fat 4.66g 7%
Cholesterol 20.61mg 7%
Sodium 472.59mg 20%
Potassium 58.56mg 1%
Total Carbs 0.78g 0%
Sugars 0.19g 1%
Dietary Fiber 0.23g 1%
Protein 2.18g 4%
Vitamin C 1.5mg 2%
Iron 0.4mg 2%
Calcium 22.9mg 2%
Amount Per 100 g
Calories 211.69 Kcal (886 kJ)
Calories from fat 169.26 Kcal
% Daily Value*
Total Fat 18.81g 7%
Cholesterol 83.15mg 7%
Sodium 1906.9mg 20%
Potassium 236.28mg 1%
Total Carbs 3.13g 0%
Sugars 0.77g 1%
Dietary Fiber 0.91g 1%
Protein 8.8g 4%
Vitamin C 5.9mg 2%
Iron 1.4mg 2%
Calcium 92.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 1

Good Points

  • saturated fat free

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