Potato and caper salad

Yield: 1 servings

Measure Ingredient
1½ kilograms Small Desiree potatoes
1 tablespoon Tiny Spanish salted capers
1 \N Clove garlic
2 \N Spanish anchovy fillets
\N \N Zest and juice of 1 lemon
\N \N Salt and pepper to taste
⅓ cup Extra virgin olive oil; up to 1/2, up to

1. Cook potatoes in salted water until only just tender. Drain and set aside to cool.

2. Place capers in a small sieve and rinse off the salt. Place in a small bowl and cover with hot water for 15 minutes before draining again and set aside.

3. Peel garlic and roughly chop with the anchovy fillets, then mash the two together. Place into a small bowl with the lemon zest and juice, pepper and mix together with a whisk. Add oil, a tablespoon at a time, until the desired consistency has been reached. Adjust flavouring with salt.

4. Cut cooled potatoes into chunks and mix with capers and only enough dressing to coat.

Converted by MC_Buster.

Per serving: 641 Calories (kcal); 72g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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