Potato Kale Anchovy Salad

[minoanmiss]

N.b. This dish contains controversial ingredients. For the duration of this recipe I do not want to hear about it from those who do not care for those ingredients.



1 pound fingerling potatoes, cut into 2 or 3 chunks
1 tbsp salt

1/2 bunch kale or 1 bunch lacinato kale, de-stemmed and torn apart
2 big or 3 smaller shallots, peeled and sliced very thinly
3 tbsp white wine vinegar
1/2 tsp freshly ground black pepper
3 tbsp fish sauce
1/4 pound white anchovies (canned ones will be too salty unless you know how to rinse them), cut up with a pair of scissors in the container (much easier than trying to chop them on a board)
1/4 total cup olive oil (top up the oil that comes with the anchovies)


put the fingerlings and salt in a saucepan and cover with water. bring to a boil and cook 10-15 minutes until just able to be pierced with a sharp knife.

Meanwhile, put the kale in a large colander.

Meanwhile, in a large bowl, mix the shallots, vinegar, pepper, and fish sauce.

When the potatoes are done pour them into the colander on top of the kale. Using tongs, remove the potatoes to the bowl with the vinegar mixture. Once they're all in there toss to coat. Squeeze the kale to remove excess water and add it to the bowl. With a potato masher give the mixture 6 to 10 strokes, just to roughly crush the majority of the potato pieces -- this allows them to fully absorb the dressing. Last of all add the anchovies and oil, mix lightly, and serve hot or cold.

Comments

[amaebi]

That sounds great.

[sovay]

I am not a potato salad fan, but would eat this. Thank you.

[full_metal_ox]

Be assured that I would eat the hell out of this on a good blood sugar day.

(I wonder if (properly rinsed) bacalao would work in lieu of the anchovies?)

[med_cat]

Looks good :)

[anna_wing]

That sounds rather nice, and I will try it though I'd skip the dressing, since I don't like dressed salads, and I'd add the anchovies in the form of ikan bilis, which are very tiny dried anchovies fried crisp. They're fabulous.

https://duckduckgo.com/?q=ikan+bilis&atb=v412-1&iax=images&ia=images

[minoanmiss]

I remember those little guys from when I used to live near a Korena grocer! Those would be a great idea, but I'd put them on top rather than mixing them in.

[anna_wing]

Yes, they're usually a garnish, not that that stops many people from eating them by the tablespoonful...I'd do both, but do the mixing in bit at the last minute, to retain the crunch, and then add more on top for more crunch...

[minoanmiss]

I have bought a bag to play with. :)

[lunabee34]

That sounds so so good. I just ate a tin of anchovies the other day (brisling are the best tinned anchovies BTW).

[minoanmiss]

So tiny and sleek! I love them too.

[mdlbear]

This sounds delightful! I would probably add Greek olives and pickled artichoke hearts.

[dhampyresa]

That sounds absolutely delicious!

[ororo]

I much prefer potato salads with acid and olive oil.

[rushthatspeaks]

That sounds amazing. Almost like a nicoise crossed with a Caesar. I might end up putting cornichons or chopped sweet pickles in it, but it sounds delightful as written.

[minoanmiss]

I think cornichons ould have been good in this, but I made two batches of potato salad that day and they went into the other one.