Warm Potato Salad

by Karin Calloway
Sicilian flavors abound in this quick Warm Potato Salad that’s the perfect accompaniment to a main dish of Simple Sicilian Cod (recipe is on this site). Warm, waxy potatoes are tossed with olive oil that is flavored with garlic, anchovies and capers. If you’d like a more piquant salad add a little fresh lemon juice or red wine vinegar to the dressing.

The salad can be made ahead, but is best served warm or at room temperature. Reheat the salad in a covered casserole in a warm oven (300 degrees) for 15-20 minutes.
  • 3 large waxy potatoes, peeled and scrubbed
  • 2 cloves garlic, peeled and minced
  • 2 anchovies
  • 1/4 cup capers, drained
  • 1 teaspoon dried oregano
  • 1/2 cup extra virgin olive oil
  • 1/2 cup chopped fresh parsley
  • Sea salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil over high heat. Add the potatoes and simmer for 20-30 minutes, until tender. Drain the potatoes and set aside until cool enough to handle.

While the potatoes cook and cool, make the dressing. Mash the garlic and anchovies in a medium bowl with a salad fork. Stir in the capers, oregano and olive oil. Set aside.

Cut each potato in half and then cut each half into ¼-inch slices. Place the sliced potatoes in a bowl. Drizzle the dressing over the potatoes and toss gently. Sprinkle with the parsley and season to taste with the salt and pepper. Toss gently and serve immediately.

Makes 6-8 servings.
Warm Potato Salad

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