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Potato Salad, Sicilian (D, KLP, TNT)
Source: Steve Saviello; Communes of Italy List
Serves: 6 to 8

2 ounces anchovies in oil, drained
Milk, as needed
2 pound new potatoes, scrubbed
1 tbsp. fresh parsley, chopped
1 tsp. lemon rind, grated
1 tbsp. lemon juice
1 garlic clove, crushed
3 tbsp. olive oil
Black pepper, to taste

Place the anchovies in a shallow dish, cover with milk and leave to soak for 10 minutes. Drain the anchovies, wash under cold water and pat dry.

Cut the potatoes into bite-size chunks and cook in boiling salted water for 10 to 12 minutes, until just cooked.

Meanwhile, chop the anchovies and mash with all the remaining ingredients except the oil. Stir in the oil.

Drain the cooked potatoes and place in a large bowl. Immediately add the anchovy mixture and mix the ingredients together well. Transfer salad to a plastic container, cover and chill until ready to serve.

Posted by Ellen C. Lee

Nutritional Info Per Serving: N/A