No Mayo Potato Egg and Anchovy Salad

This no mayo potato salad with egg and anchovies 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.

Course Main Course, Salad, Side Dish

Cuisine British

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 212kcal

Author Corina Blum

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

Metric - US Customary

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

Nutritional information is approximate and a guideline only.

Nutrition