Dressing:
1 cup olive oil
1/2 cup wine vinegar
1/4 teaspoon sugar
1 teaspoon dill
1 teaspoon marjoram
Pepper to taste
Salad:
8 Anchovy Fillets or 1 can (2 ounces) anchovies preserved in olive oil, drained
1 bunch escarole, torn in bite-size pieces
2 potatoes, boiled and diced
1 small jar pickled beets, drained and diced
2 green peppers, cleaned and thinly sliced
4 scallions, minced
3 hard-cooked eggs, sliced, for garnish
1 teaspoon capers for garnish
Salt and pepper to taste
1. For dressing, combine all ingredients in a jar. Shake well. Refrigerate 1 or 2 hours before serving.
2. For salad, combine anchovies with remaining ingredients, except eggs, capers, salt, and pepper. Add the salad dressing and toss to coat. Garnish with eggs and capers. Season with salt and pepper.
4 TO 6 SERVINGS
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