Potato, egg, pea, and anchovy salad, a simple and very tasty dish to serve as a main course or as a single dish. The ingredients for this recipe are certainly always found in the pantry and refrigerator, ready to be used in the kitchen at the right moment, and today is one of those moments. Ready to head to the kitchen?
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Potato, Egg, Pea, and Anchovy Salad
- 1.8 lbs potatoes
- 6 eggs
- 9 oz frozen peas
- 12 anchovies in oil
- 1 bunch parsley
- 4 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar
- to taste oregano
- to taste salt
- to taste pepper
Preparation of POTATO, EGG, PEA, AND ANCHOVY SALAD
Wash the potatoes, place them in a pot, cover with cold water and cook for about 30 – 35 minutes from the moment of boiling; cooking times depend on the size of the potatoes. To ensure the right level of cooking, you can prick some with the tines of a fork or a skewer stick.
Drain them and let them cool slightly, then peel and dice them.
Meanwhile, place the eggs in a saucepan and cover with cold water. Cook the eggs for 8 – 9 minutes from the moment of boiling, then remove from heat, run under cold water, and peel them.
Put a saucepan with water on the stove. As soon as the water boils, add salt and boil the peas for a few minutes, then drain and let them cool.
In a small bowl, mix the extra virgin olive oil, white wine vinegar, a pinch of salt, some pinches of oregano, and pepper.
Combine the potatoes, peas, anchovy fillets, and hard-boiled eggs cut into wedges in a salad bowl; season with the oil and vinegar mixture and finish with chopped parsley.
Your potato, egg, pea, and anchovy salad is ready to be served.
Notes
Also read: Recipes with eggs.
