Spanish · Lunch
Creamy Potato Salad with Anchovies
Spanish Russian Salad
Spanish bar staple of cold boiled potato, carrot, and peas folded with mayonnaise and finished with hard-boiled egg, vinegared anchovy, and roasted red capsicum strips, served on country bread.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
580Calories
22gProtein
32gFat
48gCarbs
8gSugar
7gFiber
1240mgSodium
145mgChol
Goes well with
Italian PilsnerItalian Pilsner — A crisp, refreshing be...
local
Manzanilla sherry from SanlucarManzanilla sherry from Sanlucar — A refr...
international
Instructions
1
Prep
Peel potatoes into 1cm cubes, dice carrots, drain anchovies, slice roasted capsicum, chop parsley, and toast bread. Measure mayonnaise, vinegar, salt, and pepper.
2
Boil
Bring salted water to a boil in a medium saucepan. Add potatoes, carrots, and eggs; cook over medium-high heat 9 minutes for eggs, 13 for vegetables. At 9 minutes, lift eggs to ice water. While vegetables cook, add frozen peas 2 minutes before end.
3
Rest
Drain vegetables thoroughly and spread on a tray to cool to room temperature, about 8 minutes. Peel cooled eggs; finely chop two and quarter the other two.
4
Build
Fold cooled vegetables, chopped eggs, mayonnaise, sherry vinegar, half the anchovies torn small, salt, and pepper together in a wide bowl until evenly coated.
5
Plate
Divide dressed salad between two chilled plates. Fan remaining whole anchovies on top of each, scatter sliced capsicum and quartered eggs, set olives alongside, scatter parsley, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) Yukon Gold potato
- 200g (7.1 oz) carrot
- 4 large eggs
- 60g (2.1 oz) cured anchovy in olive oil
- 120g (4.2 oz) roasted red capsicum
- 120g (4.2 oz) frozen peas
- 120g (4.2 oz) mayonnaise
- 20ml (4 tsp) sherry vinegar
- 60g (2.1 oz) Aragon black olives
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread