Roasted Potato and Caper Salad with Anchovy Vinaigrette

This recipe is an adaptation from the Roasted Potato, Caper and Olive Salad in How to Roast a Lamb. There are times when you need to skip a couple of steps for the sake of time and expense – this was one of them. I skipped boiling and frying the potatoes for the sake of time and energy and omitted the caper berries and olives because I thought the salad could do with out them. I was right. This “salad” was delightfully different and delicious. Nothing beats the outer crunch of a tender potato that has soaked up a salty and fresh Anchovy Vinaigrette. I added more parsley at the end for freshness (perhaps that inched it closer to a traditional salad?).

We liked this recipe so much that we bought more potatoes and made it again the next night for Sunday Supper. That night, we had leftover sautéed bell peppers and onions so I threw them in too. Undoubtably, I think anything drenched in Anchovy Vinaigrette will be finger licking good.

Roasted Potato & Caper Salad with Anchovy Vinaigrette

  • Small Roasting Potatoes, cut into equal sized pieces
  • olive oil
  • salt and pepper
  • 2 tablespoons capers
  • parsley

Anchovy Vinaigrette (will make a plenty)

  • 4 white anchovies
  • 2 shallots, sliced
  • 1 tablespoon, chopped dill
  • 1 tablespoon, chopped parsley
  • 8 fresh mint leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dry Greek oregano
  • 1 cup distilled white vinegar
  • 1/2 cup olive oil
  • salt and pepper

Heat the oven to 400 degrees. Wash and cut the potatoes in to bite size pieces. Dry the potatoes and drizzle with olive oil, salt and pepper. At this point, make sure not to salt the potatoes too much – the dressing and capers will add much saltines. Roast the potatoes in the oven until crisp on the outside and tender on the inside.

Meanwhile, add the anchovies, shallots, dill, parsley, and mint to the food processor. Pulse until minced but not pureed (I like a bit of crunch from the shallots in the dressing). Move the mixture to a jar or dressing container. Add the mustard, oregano, vinegar, olive oil, salt and pepper. Shake or whisk to combine.

Once the potatoes are roasted. Allow to cool just a bit. Then dress with Anchovy Vinaigrette, add capers to your liking and throw in a handful of roughly chopped parsley for freshness. Serve immediately.

3 comments

  1. Trying to talk Danielle in to making this for a cook out Friday! I’d do it but I’ve committed to curry rice salad and home made pimento cheese.

  2. Loved this with grilled ny strips and asparagus. Used leftover anchovy vinaigrette on grilled vegetable, feta and calamata olive flatbreads the next nite. Yum!

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