Anchovy Potato Salad
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- CHILL TIME
- 2 Hr
- COOK TIME
- 5 Min
We know you're thinking: "Anchovies in potato salad?!" Yup - they add a little wow to each forkful.
What You'll Need
- 6 red-skinned potatoes (about 2 pounds), cut into 1/8-inch slices
- 1 teaspoon salt
- 1 green bell pepper, coarsely chopped
- 1 onion, thinly sliced
- 1 (8-ounce) bottle Italian salad dressing
- 1 (2-ounce) can anchovy fillets, rinsed, drained, and coarsely chopped
- 1/4 teaspoon black pepper
What to Do
Place potatoes and salt in a large soup pot and fill with just enough water to cover potatoes. Bring to a boil over high heat and cook 5 minutes, or until potatoes are fork-tender.
Drain potatoes then place them in a large bowl of ice water to cool immediately; drain again.
Place potatoes in large bowl and add remaining ingredients; toss until potatoes are well coated. Cover and chill at least 2 hours before serving.
For a more colorful salad, sometimes we use 1/2 of a yellow bell pepper and 1/2 of a green bell pepper instead of just a whole green one.
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