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Roasted Potato Salad with Garlic Anchovy Dressing
KITCHENAID10Ingredients
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
- 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.
- 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.
- 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.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium55mg2% |
| Potassium45mg1% |
| Protein<1g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| 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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