Roasted Potato Salad with Garlic Anchovy Dressing Recipe | Yummly
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Roasted Potato Salad with Garlic Anchovy Dressing

KITCHENAID
10Ingredients
50Minutes
120Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 2 anchovy fillets
  • 3 Tbsp. mayonnaise
  • 5 cloves roasted garlic
  • 1/2 tsp. lemon zest
  • 1 tsp. lemon juice
  • 4 Tbsp. olive oil (divided)
  • 1 1/2 lb. red fingerling potatoes
  • 1/4 cup radish (thinly sliced)
  • 1/4 cup sweet onion (thinly sliced)
  • 1 cup arugula
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    Directions

    1. Place 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.
    2. Preheat oven to 400 degrees F. 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.
    3. Combine 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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    NutritionView More

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    120Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories120Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol<5mg1%
    Sodium55mg2%
    Potassium45mg1%
    Protein<1g2%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber0g0%
    Sugars<1g2%
    Vitamin A2%
    Vitamin C6%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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