Roasted Potato Salad with Garlic Anchovy DressingKITCHENAID
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- Place anchovy fillets, mayonnaise, garlic and lemon zest in blender. Blend on setting 4 (puree) 1 minute. Add lemon juice and pulse on setting 4 (puree) for 1 additional minute. Add 3 tablespoons olive oil, 1 tablespoon at a time, pulsing on setting 4 (puree) after each addition. Refrigerate until ready to use.
- Preheat oven to 400 degrees. Cut potatoes in half length wise and toss with remaining 1 tablespoon olive oil. Arrange on baking sheet and roast until beginning to brown and tender, about 30 minutes. Let cool slightly.
- Combine potatoes, radish and onion in large bowl. Toss with Garlic Anchovy Dressing and top with arugula. Serve immediately or refrigerate up to 6 hours.