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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
Servings: 2 to 3
4 large potatoes
4 cloves garlic
4 anchovy filets
1 teaspoon dried oregano
¼ cup capers
½ cup chopped parsley
extra virgin olive oil as needed
ground black pepper
Mince the garlic, capers and anchovies. Chop the parsley. Place the ingredients in a small bowl and add oregano. Bathe the mixture in 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 they are done, rinse the potatoes in cold water, then strain and pat dry with a towel. Slice the potatoes in half lengthwise, then into ½ inch pieces and put them in a large mixing bowl. Pour the mixture of garlic, capers, anchovies and parsley over the potatoes, add a few twists of ground black pepper, then toss the salad. Drizzle more olive oil on the salad if desired.