Today I want to share with you a recipe of absolute simplicity, but that has saved me many times when deciding what to prepare to eat. It’s a boiled potato salad made extremely appetizing with a dressing of capers, anchovies, olives, and parsley. It always gets a lot of success, and that’s why I suggest you try it. So, if the simple boiled potato seems “sad,” we cheer it up with very little effort and make everyone happy.
Other potato recipes that might interest you:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the potato salad
The amount of capers, anchovies, and black olives can be increased or decreased according to personal taste.
You can prepare the dried tomato powder by following the recipe described HERE.
- 1.76 lbs potatoes (weighed with skin on)
- 1 tbsp capers
- 1 clove garlic
- 1 sprig parsley
- A few anchovy fillets in oil
- 0.88 oz Taggiasca olives
- dried tomato powder
- extra virgin olive oil
- salt
Tools
- 1 Small bowl
- 1 Pot
Preparation of the potato salad
First of all, pour a few tablespoons of olive oil into a small dipping bowl. Add finely chopped parsley and the garlic clove, cut in half and deprived of the internal core. Let it flavor while you proceed with cooking the potatoes. Subsequently, the garlic will be removed, but it will have slightly flavored the oil. For a stronger flavor, you can finely chop garlic and parsley and then combine them with the oil.
Wash the potatoes very well and boil them with the skin on starting from cold salted water. The cooking time may vary depending on the size of the potatoes. Generally, it will take about 20/25 minutes.
When they are cooked, peel them and slice them to a thickness of about 1/8 inch.
Arrange them on a serving plate slightly overlapping each other and salt to taste.
Then distribute the Taggiasca olives, capers, and anchovy fillets on top and drizzle everything with the mixture of oil and parsley. Finally, sprinkle with some dried tomato powder (you can find the recipe link above in the ingredients list).
Let the potato salad marinate for at least 15 minutes before serving. Enjoy! Paola
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