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Insalata di patate
Potato Salad from the Aeolian Islands, Sicily
4 large potatoes
4 cloves garlic
1/4 cup capers
4 anchovy filets
1 tsp. dried oregano
1/2 cup chopped parsley
1/2 cup extra virgin olive oil, as needed
Freshly ground black pepper

 

Mince the garlic, capers and anchovies. Chop the parsley then place the ingredients in a small bowl and add the oregano. Bathe the mixture in most of the olive oil and set aside.

Wash and peel the potatoes and place them in a pot of boiling salted water over moderate heat for 15 to 20 minutes or until thoroughly cooked but still firm. When done, rinse the potatoes in cold water until cooled. Strain and leave to dry on a towel.

Slice the potatoes lengthwise, then across into semicircular half-inch pieces and place them in a large mixing bowl. Pour the mixture of garlic, capers, anchovies and parsley over the potatoes then add a few twists of ground black pepper over the top, then toss the salad. Drizzle more of the olive oil on the salad if necessary.

This recipe comes from La Cucina Eoliana E Siciliana!

Preparation Time: Serves:
Recipe Origin: Italy
Submitted by:
Kenneth Albert Calascione
California
United States
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