Puttanesca Potato Salad
27 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 176176 cal |
| pro | 3 g3g pro |
| total fat | 9 g9g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 22 g22g carb |
| fibre | 3 g3g fibre |
| chol | 1 mg1mg chol |
| sodium | 542 mg542mg sodium |
| potassium | 584 mg584mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1010 iron |
| vit A | 33 vit A |
| vit C | 4040 vit C |
| folate | 1010 folate |
- Preparation time: 15 minutes
- Cook time : 10 minutes Stand: 2 hour
- Total time : PT15M
Ingredients
- 3 lb mini red potatoes , quartered3 lb mini red potatoes, quartered
- 1/3 cup extra-virgin olive oil 1/3 cup extra-virgin olive oil
- 1 cup finely chopped onion 1 cup finely chopped onion
- 3 cloves garlic , minced3 cloves garlic, minced
- 1 tsp hot pepper flakes 1 tsp hot pepper flakes
- 1/2 tsp dried oregano 1/2 tsp dried oregano
- 4 anchovy fillets , finely chopped4 anchovy fillets, finely chopped
- 1/2 cup thinly sliced oil-packed sun-dried tomatoes 1/2 cup thinly sliced oil-packed sun-dried tomatoes
- 1/2 cup chopped pitted oil-cured olives 1/2 cup chopped pitted oil-cured olives
- 3 tbsp capers , drained, rinsed and chopped3 tbsp capers, drained, rinsed and chopped
- 1/3 cup white wine vinegar 1/3 cup white wine vinegar
- 1/3 cup chopped fresh parsley 1/3 cup chopped fresh parsley
Preparation
In large pot of boiling salted water, cook potatoes until fork-tender, about 10 minutes. Drain and place in large bowl.
Meanwhile, in large skillet, heat oil over medium heat; cook onion until golden, about 8 minutes.
Stir in garlic, hot pepper flakes, oregano and anchovies; cook, stirring, until fragrant and garlic is browned.
Stir in sun-dried tomatoes, olives and capers; cook for 1 minute. Stir in vinegar until heated through, scraping up browned bits. Pour over potatoes. Add parsley; toss to coat. Let stand for 2 hours or cover and refrigerate for up to 24 hours.
Meanwhile, in large skillet, heat oil over medium heat; cook onion until golden, about 8 minutes.
Stir in garlic, hot pepper flakes, oregano and anchovies; cook, stirring, until fragrant and garlic is browned.
Stir in sun-dried tomatoes, olives and capers; cook for 1 minute. Stir in vinegar until heated through, scraping up browned bits. Pour over potatoes. Add parsley; toss to coat. Let stand for 2 hours or cover and refrigerate for up to 24 hours.
Source : Canadian Living Magazine: June 2010
- Keywords : Salad; Potatoes; Onions; Anchovies; Sun-dried tomatoes; Capers; Boil; Skillet; 200 calories;
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