POT: Potato and Anchovy Salad
Source of Recipe
"A Southerly Course," by Martha Hall Foose
Recipe Introduction
This is a great combination of ingredients for this unusual potato salad. Something different and delicious if you love anchovies and capers!/jmp
1 pound small Yukon Gold potatoes
or
1 pound fingerling potatoes
1 bottle capers (3 oz) -- drained and liquid
--reserved
1 can anchovies -- drained and rinsed
--(2 oz)
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
black pepper -- freshly ground
In a large pot, cover the potatoes with salted water and bring to a boil. Cook for 20 minutes or until tender. Drain and set aside until cool enough to handle.
Cut the potatoes into 1/4-inch-thick slices and arrange them on a serving platter. Scatter the capers and anchovies over the potato slices.
In a medium bowl, whisk together 1 tablespoon of the reserved liquid from the capers, the mustard, vinegar, and olive oil. Pour the dressing over the salad and grind pepper over the potatoes. Serve warm or chilled.
Makes 6 servings.
Categories: Salads
Typed for you by Judi Mae Phelps.
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