Potato Salad With Capers And Anchovies Recipes

HERBED POTATO SALAD WITH ANCHOVIES

Steps:

• Place potatoes in large pot. Add enough cold water to cover. Boil until just tender, about 30 minutes. Drain. Cool until just warm. Peel potatoes and cut into slices. Set aside.
• Combine remaining ingredients in large bowl. Add potato slices and toss well. Season to taste with salt and pepper. Refrigerate until well chilled.

POTATO SALAD WITH LEMON, CAPERS, OLIVES AND ANCHOVIES

Steps:

• Cook the potatoes whole in boiling, salted water for 20-25 minutes, or until tender. Drain well.
• In a large bowl, mix together the olives, anchovies, capers, lemon zest and juice, parsley and oil. Add the warm potatoes. Season, mix well and serve.

POTATO SALAD WITH CAPERS AND ANCHOVIES

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
• When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
• Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.