Italian Potato Salad

Name: Italian Potato Salad
Yield: 4 servings
Cuisine: italian
Ingredients: 820 g potatoes; 10 g fresh basil; 10 g fresh parsley; 15 g capers in vinegar; 20 g anchovies in oil; 30 ml extra virgin olive oil; 10 ml white wine vinegar; to taste black pepper; to taste dried oregano

A Mediterranean potato salad with anchovies, capers, and fresh herbs. The warm potatoes absorb the tangy dressing beautifully.

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Ingredients

0/9 gathered

Serves 4

1¾ lb potatoes

½ oz fresh basil

½ oz fresh parsley

½ oz capers in vinegar

¾ oz anchovies in oil

2 tbsp extra virgin olive oil

2 tsp white wine vinegar

black pepper

dried oregano

Preparation

0/6 steps

Wash 816g potatoes and boil unpeeled in salted water for 30 minutes. Drain and let cool until just warm enough to handle.

Peel the warm potatoes while they're still easy to handle and place on a cutting board.

Cut potatoes into 2cm cubes (not too small) and transfer to a large bowl.

Finely chop 8g parsley, 20g anchovies, and 15g capers.

Add 11g chopped basil, 30ml olive oil, anchovies, and capers to the warm potatoes.

Add parsley, black pepper, oregano, and 9ml white wine vinegar. Mix gently and marinate for at least 30 minutes.