Ingredients14 h 5 m servings 833 cals
- In a blender, combine the oil, vinegar, parsley, salt, sugar, anchovy fillets and garlic. Puree until smooth.
- 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.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the potatoes and dressing, sausage, green onions, parsley and olives. Toss together well and season with salt and pepper to taste.
Per Serving: 833 calories; 71 g fat; 36.2 g carbohydrates; 15.7 g protein; 55 mg cholesterol; 1439 mg sodium. Full nutrition
ReviewsRead all reviews 4
This recipe just didn't do it for us. The green onions didn't really mesh well with the rest of the salad (and two cups was WAY too much), and the anchovy flavor was just too much. It was also s...
This is by far one of the better potato salads I have tried. The one negative is that there is way too much oil. I did change up one of the steps. I do not see the purpose of letting the potatoe...