Roasted Potato Salad with Garlic Anchovy Dressing

Roasted Potato Salad with Garlic Anchovy Dressing


2 anchovy fillets
3 tablespoons mayonnaise
5 cloves roasted garlic
1/2 teaspoon lemon zest
1 teaspoon lemon juice
4 tablespoons olive oil (divided)
1 1/2 pounds red fingerling potatoes
1/4 cup radishes (thinly sliced)
1/4 cup sweet onion (thinly sliced)
1 cup arugula


1Place anchovy fillets, mayonnaise, garlic and lemon zest in blender. Blend on setting 4 (puree) 1 minute. Add lemon juice and pulse on setting 4 (puree) for 1 additional minute. Add 3 tablespoons olive oil, 1 tablespoon at a time, pulsing on setting 4 (puree) after each addition. Refrigerate until ready to use.
2Preheat oven to 400 degrees. Cut potatoes in half length wise and toss with remaining 1 tablespoon olive oil. Arrange on baking sheet and roast until beginning to brown and tender, about 30 minutes. Let cool slightly.
3Combine potatoes, radish and onion in large bowl. Toss with Garlic Anchovy Dressing and top with arugula. Serve immediately or refrigerate up to 6 hours.
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