12 Nov Insalate di Patate (Potato Salad)
Insalate di Patate (Potato Salad)
12 November 2020
PREP. TIME: 10 MIN - Cook Time: 10 Min - Stand - Minimum 30 min
I am in the Jane Grigson camp on Potato Salad. Forget dodgy mayonnaise dressings and next time you are on Potato Salad duty - try soaking warm potatoes in a lemony vinaigrette with plenty of fiery raw onion, garlic, anchovy and capers - long enough for them to absorb all of these lovely robust flavours. It is a much better idea overall and certainly a lighter, healthier and more flavoursome dish.
Select yellow, waxy potatoes that will keep their shape when cooked and sliced, Nicola, Kipfler and Pink Fir, even Desiree are all good. In early Summer, these newly harvested potatoes tend to be smaller but they have excellent flavour and the smooth, waxy texture needed for a salad.
Finely sliced onion and garlic and chopped herbs are delicious garnishes for Potato Salad.
Herbs that go well include - chives, parsley, tarragon, mint and oregano.
The addition of slithers of anchovy and capers adds more robust flavourings.
Serve with Cold meats, Salmon or smoky German sausages and a green salad.
Store potatoes in a cool, dark place - ideally in a cardboard box or heavy paper. Be sure to remove any plastic coverings before storing.
ingredients for 4
500 g Nicola, Pink Fir, Kipfler, or other waxy potatoes
Lemon Juice - 2 tablespoon
Extra Virgin Olive Oil - 1/4 cup
Freshly ground black pepper
1 Red onion
1 Clove Garlic
1 cup Fresh herbs such as chives, parsley, mint, tarragon, basil or oregano
2 - 3 anchovies
1 teaspoon capers
Small, sharp kitchen knife
Medium - large size saucepan with a lid
Measuring cups and spoons
Large mixing bowl
Serving platter and spoons
Step 1 Prepare the ingredients
Half fill a large pot with cold water, bring the water to the boil
Wash the potatoes - removing any loose dirt; Do not peel or cut - keep them - keep them whole
Peel and finely slice the onion and garlic
Wash, dry and chop the herbs
Slice the anchovies length ways
Rinse and drain the salted capers
Step 2 Cook the Potatoes
Add 2 tablespoons salt to the boiling water and then add the potatoes.
Cook whole for 8 - 10 minutes until barely cooked. They should just be coming tender when you pierce them with the tip of a sharp knife. Do not over cook them.
Step 3 Make the Dressing
While the potatoes are cooking - make the dressing in a large mixing bowl:
Juice the lemon. Measure 1 tablespoon of lemon juice into the bowl.
Dissolve 1 teaspoon of salt and whisk in the olive oil to create a creamy vinaigrette.
Taste and add more lemon juice or salt as needed.
Season with salt and pepper.
Add the sliced onion and garlic.
Add the slithers of anchovy and capers if using
Step 4 Stand the Potatoes
As soon as the potatoes are cooked - remove them from the pot with a slotted spoon and rinse in cold water so that you can handle them.
While the potatoes are still warm, peel and slice them or cut into small, evenly sized dice. NB The smaller the potatoes are cut, the more dressing is absorbed and the tastier the salad.
Toss the cut potatoes in the dressing, coating them liberally. Allow the potatoes to soak in this mixture for about 1/2 hour, tossing them from time to time.
Step 5 Assembly
Drain any excess dressing from the potatoes and arrange the potatoes on a serving plate with the sliced onion and garlic and anchovies and capers
Step 5 To Serve
Garnish with plenty of chopped herbs
Recipe by Elizabeth Peddey.
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