insalata di patate
4 large potatoes
4 cloves garlic
1/4 cup capers
2 anchovy filets
1 teaspoon dried oregano
1/2 cup chopped parsley
1/2 cup extra virgin olive oil or as needed
freshly ground black pepper
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Mince the garlic, capers and anchovies, then place in a bowl with the
oregano, then cover with most of the olive oil and set aside. Finely chop the
Wash and peel the potatoes and put them in a pot of boiling salted water
over medium heat for 15 to 20 minutes or until cooked, but still firm. When
done, rinse the potatoes in cold water until they are cool enough to handle,
then strain and pat dry.
Slice the potatoes lengthwise, then across into 1/4 inch pieces and place
them in a large mixing bowl, pour in the mixture of garlic, capers and
anchovies, add the parsley and a few twists of black pepper and toss.
Drizzle more olive oil if needed.