Hello! today, I'm here with simple 5-ingredient baby potato and broccoli salad with anchovies, which makes a perfect light and balanced lunch or dinner.
The best thing about this potato salad with broccoli is that you can enjoy it in the summer, but also throughout the year, as most of the ingredients are available all year round!
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What do you need to make this baby potato and broccoli salad with anchovies?
The 5 key ingredients for this salad are potatoes, broccoli, charred red peppers, free-range eggs, and anchovies.
- Baby or salad potatoes are ideal for this recipe. They cook fast and are great for cooking with their skin on, which means they're keeping all the good stuff that's inside them! Choose potatoes with the least defects on their skin and remember to give them a clean with a brush before cooking, to remove any remaining dirt.
- Broccoli provides this salad with protein, fiber, and many valuable vitamins and minerals. Feel free to use fresh broccoli head, tenderstem broccoli (broccolini), or purple sprout broccoli.
- Charred red bell peppers give this salad a delicious smoky and sweet flavour and vibrant color. You can either cook them (steps are in the recipe below) or use jarred (canned) red peppers from a store.
- Free-range eggs make a fantastic topping for this beautifully balanced salad. This humble ingredient is a source of protein (egg white), vitamin D, good cholesterol and omega-3 acids amongst other important nutrients of a healthy diet. I recommend using fresh eggs for the best results.
- Anchovies compliment this broccoli potato salad recipe with a sharp salty taste and more omega-3 acids. I used canned anchovies from a local supermarket. Jarred anchovy will work here as well. Remember to put them in the fridge after opening if not using all of them (they will be a great addition to pasta, pizza or canapes etc).
- Finally, the salad dressing is made of light mayonnaise, mustard, and white wine vinegar.
Can you use frozen vegetables to make this salad?
Fresh vegetables are best for this potato salad with anchovies. They keep their texture throughout the cooking process and also when finishing off the dish.
I don't recommend using frozen vegetables in this recipe, because their original texture has been disrupted by the freezing process. Frozen veg gets soft and soggy very easily and the salad would look mushy rather than crunchy.
What can you serve this salad with?
This potato salad with anchovies can be served as a main meal or as a starter. The ingredients in the recipe below will be enough for 2-4 portions, depending on their size.
A freshly baked (toasted) ciabatta bread, baguette or homemade flatbread will be great companions to this salad.
How to store this potato and broccoli salad?
This salad with anchovies and eggs will stay fresh in the fridge for up to 2 days.
If you're making it in advance, I recommend adding the anchovies and boiled eggs just before serving. This way, the salad won't taste all fishy, but the anchovy fillets will be like salty cherries on top.
This broccoli and anchovies salad with charred bell peppers isn't suitable for freezing.
FAQ (frequently asked questions)
How long to cook baby potatoes for?
Cooking baby potatoes only takes several minutes. It all depends on their size. Smaller potatoes (between 3 and 5cm long) need from 6 to 10 minutes to cook.
If the potatoes are smaller than that, boil them for 4-5 minutes and check with a knife. When the knife goes through them easily, they are cooked enough. If the potatoes feel hard, add another minute or two of cooking.
In case you're not sure, always cook them for a short period of time and add on extra cooking time if needed. This will help you prevent overcooking the potatoes.
How long does it take broccoli to boil?
In this recipe, I cook fresh broccoli on hob. A broccoli head cut into bite-size florets takes about 4-5 minutes to boil in a saucepan filled with water.
Steaming broccoli in a steamer will take up to two minutes longer.
Tenderstem broccoli (broccolini) tends to cook faster than traditional broccoli head. Their cooking time can start at 3-4 minutes.
However, always keep in mind that larger cuts (of any type of food) take longer to cook and that the smaller the cuts are, the faster they cook!
How to roast peppers on stove?
Roasting and/or charring peppers on a stove is fun! It takes very little time and helps you achieve delicious results!
Ideally, use a non-stick grill pan or a skillet with a thick bottom.
Add a drizzle of olive oil, bring to high heat and when hot, add the peppers (deseeded and cut into chunks). Bring the heat down by a fraction (ie. from 9 to 8). Fry for about 5-7 minutes. Once the pepper's skin turns black in a few spots, turn and fry for 5-7 more minutes on the other side.
For information on how to roast peppers in the oven, visit this recipe.
Made this recipe? Share your picture on Instagram and tag @markieskitchencom & use the hashtag #markieskitchencom so I can see it!
📖 The Recipe
Baby potato and broccoli salad with anchovies
Ingredients
- 4 medium free-range eggs room temperature
- 10 baby or salad potatoes skin-on
- 1 head broccoli, cut into florets
- 1 tablespoon extra virgin olive oil for frying
- 1 red bell pepper, deseeded and cut into chunks
- 30 g canned/jarred anchovies (net weight) drained
For the salad dressing
- 2 teaspoon light mayonnaise
- 1 teaspoon Dijon or wholegrain mustard
- 1 teaspoon white wine vinegar
- black pepper to taste
Instructions
- Fill a small sauce pan with ¾ water, cover and bring to boil. Add the eggs and cook for 10 minutes. Drain and set aside.
- Whilst the eggs are cooking, wash the potatoes and add them to another sauce pan. Cover with water and a lid, and bring to boil. Cook for 6-10 minutes or until tender, drain and set aside.
- Re-fill the same sauce pan (used for the potatoes in previous step) with ¾ water. Cover with a lid and bring to boil. Add the broccoli florets, boil for about 4-5 minutes or until tender enough. Drain and set aside.
- Drizzle some olive oil onto a grill pan, set on high heat. When hot, add the red bell pepper chunks, turn the heat down by a fraction (ie. from 9 to 8) and fry for about 5-7 minutes each side.
- In the meantime, slice the potatoes (3-5mm thick), and carefully remove the egg shells from the boiled eggs.
- Prepare the dressing: Mix mayo, mustard and vinegar and together and whisk until smooth. Taste and add black pepper if needed.
- Transfer all cooked vegetables into a large mixing bowl, add the dressing and mix thoroughly. Cut the boiled eggs in halves.
- Top with anchovies and boiled egg halves.
- Serve with a slice of toasted bread, ciabatta, baguette or homemade flatbread.
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