Home-style Parisian Potato Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A favorite recipe of mine from Cooking Light. Anchovies can be left out, but I actually use more than I'm supposed to. Ingredients:
1 1/2 pounds small red potatoes (about 15 potatoes) |
3 tablespoons sherry vinegar or red wine vinegar, divided |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons finely chopped bottled roasted red bell peppers |
2 tablespoons minced fresh parsley |
1 tablespoon extra-virgin olive oil |
8 chopped pitted kalamata olives |
4 canned anchovy fillets, finely chopped (about 1 ounce) |
2 garlic cloves, minced |
Directions:
1. Place potatoes in a large saucepan, and cover with water; bring to a boil.
2. Reduce heat, and simmer 15 minutes or until tender; drain and cool slightly.
3. Cut potatoes into 1/4-inch-thick slices.
4. Combine potatoes, 2 tablespoons vinegar, salt, and pepper; toss gently. Let stand 5 minutes.
5. Combine 1 tablespoon vinegar, bell peppers, and remaining ingredients in a bowl; stir with a whisk.
6. Pour over potatoes; toss gently to coat.
7. Serve at room temperature.
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