Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato And Anchovy Salad
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- #72446
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 pounds waxy red potatoes
1 1/2 teaspoon salt
1 hard-boiled egg, peeled
1 tablespoon white wine vinegar
3 tablespoons sour cream
3 tablespoons vegetable oil
10 anchovy fillets in oil, drained
6 scallions
salt
freshly ground black pepper
directions
Put potatoes in a large saucepan and cover generously with cold water. Add salt and bring to a boil. Simmer until tender when pierced with a knife, about 20 minutes. Drain, and leave to cool.
In a large bowl, whisk together the yolk of the hard-boiled egg and vinegar until smooth. Whisk in the sour cream and oil.
Finely chop egg white, finely chop anchovies and finely slice 4 scallions. Whisk all into egg yolk mixture.
Quarter the potatoes. Add to bowl of dressing. Fold to mix. Transfer to serving dish.
Finely chop remaining scallions and scatter on top. Season with salt and pepper and serve.
added by
jimdykstra
nutrition data
144 calories, 5 grams fat, 21 grams carbohydrates, 4 grams protein per serving.
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