Pierino Jovine’s Amalfi-Style Potato Salad

Name: Pierino Jovine’s Amalfi-Style Potato Salad (Insalata di Patate All’amalfitana)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ½ teaspoon very finely chopped garlic; Salt; 4 anchovy fillets, preferably the ones prepared at home; 2 tablespoons chopped Italian flat-leaf parsley; Black pepper ground fresh; 1 tablespoon red wine vinegar; 1½ pounds new potatoes; 2 tablespoons extra virgin olive oil; 4 black, round Greek olives; 4 black, round Greek olives; 1 tablespoon capers

Insalata di Patate All’amalfitana

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

1½ pounds new potatoes
1 tablespoon capers
4

Europe
Italy
Amalfi
Pescatarian
Gluten-free
Mediterranean

Method

Wash the potatoes thoroughly in cold water, put them in a saucepan with their skins on, and add enough water to cover amply. Bring to a boil and cook at a moderate boil until tender when pricked with a fork, about 25 to 30 minutes, depending on the potato. Drain, but save some of their water.
As soon as you are able to handle them, peel the potatoes while still