|2 ounces||Anchovies in oil (1 can), drained|
|Milk, as needed|
|2 pounds||New potatoes, scrubbed|
|1 tablespoon||Chopped fresh parsley|
|1 teaspoon||Grated lemon rind|
|1 tablespoon||Lemon juice|
|1 small||Garlic clove, crushed|
|3 tablespoons||Olive oil|
|Black pepper, to taste|
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@... - 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@...> on Jun 11, 1997
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