Post by marlaoh on Jun 24, 2003 8:08:10 GMT -6
SICILIAN POTATO SALAD
(8-10 PORTIONS)
2½ pounds small Yukon gold potato or small bliss potatoes
Dressing
7 ounces extra virgin olive oil
3 ounces red wine vinegar
2 tablespoons balsamic vinegar
¾ cup flat leaf parsley chopped
4 tablespoons chopped capers
½ cup pitted mixed chopped olives
1 tablespoon chopped anchovies
1 tablespoon minced garlic
1 tablespoon salt
¼ teaspoon hot chili pepper flakes
2 tablespoons fresh chopped oregano or 1 tablespoon dry oregano
Simmer the potatoes in lightly salted water until just cooked through. While potatoes are cooking, mix the dressing ingredients. Drain the potatoes and let air dry in strainer to remove any excess moisture. Leave potatoes unpeeled while still warm. Cut potatoes in half and place in large bowl.
Whip dressing to combine, and pour over potatoes, let rest at room temperature for at least 30 minutes before cooling so flavors have a chance to be absorbed by potatoes, serve as is at room temperature or, refrigerate until ready to serve.
(8-10 PORTIONS)
2½ pounds small Yukon gold potato or small bliss potatoes
Dressing
7 ounces extra virgin olive oil
3 ounces red wine vinegar
2 tablespoons balsamic vinegar
¾ cup flat leaf parsley chopped
4 tablespoons chopped capers
½ cup pitted mixed chopped olives
1 tablespoon chopped anchovies
1 tablespoon minced garlic
1 tablespoon salt
¼ teaspoon hot chili pepper flakes
2 tablespoons fresh chopped oregano or 1 tablespoon dry oregano
Simmer the potatoes in lightly salted water until just cooked through. While potatoes are cooking, mix the dressing ingredients. Drain the potatoes and let air dry in strainer to remove any excess moisture. Leave potatoes unpeeled while still warm. Cut potatoes in half and place in large bowl.
Whip dressing to combine, and pour over potatoes, let rest at room temperature for at least 30 minutes before cooling so flavors have a chance to be absorbed by potatoes, serve as is at room temperature or, refrigerate until ready to serve.