Marinated Potato Salad with Anchovy Vinaigrette

Cooked, cubed red potatoes sit in the fridge overnight in this absolutely terrific dressing, so you can imagine how wonderful the final salad tastes when, crumbled, cooked sausage, green onions and fresh, chopped parsley are stirred in. Makes six generous servings.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 833 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 teaspoon white sugar
• 1 ½ cups vegetable oil
• salt and pepper to taste
• 2 cloves garlic, minced
• ¼ cup chopped parsley
• 1 pound Italian sausage
• 2 cups chopped green onions
• ½ cup white wine vinegar
• 1 (2 ounce) can anchovy filets
• 3 pounds red potatoes
• ⅓ cup chopped parsley
• 6 ounces black olives, pitted and halved

Recipe Instructions

Step 1

In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.n

Step 2

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into cubes. Pour prepared vinaigrette over potatoes and marinate overnight.n

Step 3

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.n

Step 4

Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.n