Potato salad with mustard anchovy dressing

While you can make this piquant, mustardy potato salad ahead of time and serve it cold, it's even better made just before you need it and eaten while still warm.

  • 35 mins cooking
  • Serves 4
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Potato salad with mustard anchovy dressing
  • 1 kilogram small potatoes, scrubbed
  • 1/2 cup (120g) sour cream
  • 1/2 cup (150g) mayonnaise
  • 1 tablespoon dijon mustard
  • 1 anchovy, rinsed, chopped finely
  • 1 clove garlic, crushed
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 teaspoon baby capers, rinsed, drained


Potato salad with mustard anchovy dressing
  • 1
    Boil, steam or microwave potatoes until just tender; drain and cool. Slice potatoes thickly.
  • 2
    Combine sour cream, mayonnaise, mustard, anchovies and garlic in large bowl. Gently stir through potatoes and half of the parsley.
  • 3
    Serve sprinkled with capers and remaining parsley.


This recipe can be made several hours ahead; store, covered, in refrigerator

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