| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Salads, Potatoes |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Anchovies in oil (1 can), drained |
|
|
Milk, as needed |
| 2 |
lb |
New potatoes, scrubbed |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Grated lemon rind |
| 1 |
tb |
Lemon juice |
| 1 |
sm |
Garlic clove, crushed |
| 3 |
tb |
Olive oil |
|
|
Black pepper, to taste |
INSTRUCTIONS
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. This recipe serves 6 to 8.
Comments: The ingredients in this tasty potato salad are typical of many
classic Sicilian dishes.
Recipe Source: PICNICS by Louise Pickford (c) 1992. Meredith Press, New
York - 111 pages - $19.95. As reprinted in the Jul/Aug, 1993 issue of
Cookbook Digest.
Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com - 01-18-1996. Reformatted for Meal Master by: Nancy
Filbert; Prodigy ID# LRCE87A, February, 1996.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@prodigy.net> on
Jun 11, 1997
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