This no mayo potato salad with anchovies and egg is delicious as a light lunch or dinner. It's like a salad Nicoise without tuna and just as delicious as well as being a healthy balanced choice.
I have recently become quite keen on potato salads. So keen that I now choose to make them whereas before I would have run a mile. I actually like the taste of new potatoes, still a bit warm with the olive oil, black pepper and lemon soaking in.
This potato, egg and anchovy salad is a million miles from those cold mayonnaise laden potato salads you might be thinking of. This potato salad is way more tasty and healthier than one of those recipes.
For this salad I chose to pair the potatoes with anchovies which are another ingredient I would have avoided like the plague a couple of years ago. I used the ones that are in olive oil so I could use the anchovy flavoured olive oil in the dressing. Delicious, if you like anchovies!
This easy potato salad really does make a great meal for an easy lunch at home, a light dinner or even a packed lunch or picnic.
Ingredient notes for potato, egg and anchovy salad
Do check out the recipe card further down the post for quantities. To make this salad you'll need:
- New potatoes - also called baby potatoes.
- Eggs - I use large eggs. You could even replace them with quails eggs but use more.
- Tinned anchovies - You'll also need some of the oil from the tin or jar to drizzle over the salad.
- Vegetables - I use mangetouts, cherry tomatoes and asparagus.
- Seasoning - A pinch of salt and black pepper
- Lemon - I use the juice as a dressing
- Parsley - When I first made this salad I didn't add any herbs but now I like to add a few for extra freshness.
How could you adapt this anchovy potato salad?
You could say this recipe is a variation on a salad nicoise. A seared tuna steak instead of (or in addition to) the anchovies would be equally delicious.
You could also add salmon or even chicken to the salad.
This salad has mangetouts, asparagus and cherry tomatoes in. Feel free to adapt them too. You could add cucumber, onion or green beans.
How long does this salad keep for?
Personally, I think the best time to eat this salad is when the potatoes are freshly cooked and still warm. However, I know that's not always possible.
You can keep it in the fridge for up to three days and it's fine to make it in advance for a picnic or buffet.
Recipe
No Mayo Potato Egg and Anchovy Salad
Ingredients
- 250 g new potatoes
- 2 eggs
- 20 g tinned anchovies
- 50 g mangetouts
- 100 g cherry tomatoes halved
- 6 asparagus spears
- Pinch salt
- Pinch black pepper
- ½ lemon juiced
- 1 tablespoon parsley roughly chopped
Instructions
- Halve or quater the potatoes and boil them for about 15 minutes or until cooked.
- In a separate pan put the egg on to boil for about 10 minutes for hard boiled. Alternatively, cook them in the air fryer for 14 minutes at 135℃.
- Bring a separate pan of water to the boil. Add the asparagus and mangetout and parboil for just a minute. Drain and put in cold water.
- When the eggs are ready, also put them in a bowl of cold water. Leave it for a few minutes to cool before removing the shell and quartering or halving.
- Arrange all the ingredients on a plate. Season. Drizzle the oil from the anchovy tin over the salad and finish with a squeeze of lemon and a sprinkling of fresh parsley
Video
Notes
Nutrition
More salad recipes
I love salad recipes and have quite a few to choose from including a recipe collection of main meal salads.
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Janice
ooh I love potato salads and I also love to just eat cold new potatoes out of the fridge -yum!
DebinHawaii
I love Nicoise salads and this variation of one looks simple and very delicious. Thanks for sending it to Souper Sundays. 😉
Carol
Looks delicious. I am just starting to appreciate anchovies!
MeLikeyUK
Very appetising! I've only started to really like anchovies - it took a while. I really enjoy frying them so that they break up/melt in the pan.
At Anna's kitchen table
That looks so good and healthy!