Puttanesca Potato Salad

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 3 lbs mini red potatoes quartered
  • 1/3 cup extra-virgin olive oil
  • 1 cup finely chopped onion
  • 3 cloves garlic minced
  • 1 teaspoon hot pepper flakes
  • 1/2 teaspoon dried oregano
  • 4 anchovy fillets finely chopped
  • 1/2 cup thinly sliced oil-packed sun-dried tomatoes
  • 1/2 cup chopped pitted oil-cured olives
  • 3 tablespoons capers drained, rinsed and chopped
  • 1/3 cup white wine vinegar
  • 1/3 cup chopped fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 542 mg
  • Protein 3 g
  • Calories 176.0
  • Total fat 9 g
  • Potassium 584 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Puttanesca Potato Salad

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