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Prepare a delicious and tasty side dish without much effort and spending a few euros? You can never go wrong with this potato salad
Want a delicious side dish by spending a few euros? There are several solutions, but one steals the eye more than the others: just prepare this fresh potato salad.
It was certainly born as a side dish for meat and fish dishes. In reality, however, it can become a single dish instead of the classic salad.
Potato salad is ready immediately, the dressing is fresh
If we want to give a little more sparkle to our potato salad, we can add a spice such as turmeric or sweet paprika to the dressing. Here is the full recipe.
Ingredients:
900 g potatoes
4 anchovies in oil
2 tablespoons salted capers
6 tablespoons of extra virgin olive oil
1 teaspoon white wine vinegar
1 bunch of mint
salt up to taste
1 bunch of parsley
Preparation: salad
We wash them well potatoes under fresh water, we swab them in a large pot still with the peel. Cover completely with cold water and put the pan on the fire, adding a handful of coarse salt.
We cook the potatoes for 25 minutes from when the water begins to boil. Then let’s touch them with the tines of a fork: if they sink well without encountering obstacles, it means they are cooked. Otherwise, leave them for another 5 minutes before draining them.
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Let’s drain them potatoes and wait for them to become warm before peeling them. When we’re done, cut them into not too small cubes and pour everything into a bowl, then keep aside while we prepare the sauce.
We wash the capers under a stream of water to remove all the salt. Then let’s chop them together with the anchovies, well drained from their preservation oil. Then we chop both the parsley and the fresh mint well.
It’s time to season: we take the bowl with the potatoes and pour 4 tablespoons of extra virgin olive oil olive oil together with white wine vinegar. Then add the chopped anchovies and capers and all the chopped aromatic herbs, stirring everything well with a wooden spoon. Let’s taste to understand how much salt is missing, season with the last two tablespoons of extra virgin olive oil, mix again and our potato salad is ready.
This is not necessarily a summer dish, but it is certainly eaten cold. My advice is to let the salad rest for at least 30-40 minutes (but can be even more) in the refrigerator before serving.
