December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Puttanesca-potato-salad.jpg" srcset="https://img.taste.com.au/dG95xs-p/w720-h480-cfill-q80/taste/2016/11/puttanesca-potato-salad-83886-1.jpeg 720w, https://img.taste.com.au/muhmlBPH/w643-h428-cfill-q90/taste/2016/11/puttanesca-potato-salad-83886-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Puttanesca potato salad"
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- 0:20 Prep
- 0:10 Cook
8 Servings- Capable cooks
Add this elegant puttanesca potato salad to your lavish autumn feast - it's sure to be a hit!
Featured in
Picnic recipes, Potato salad recipes
Ingredients
- 1kg kipfler potatoes
- 100ml olive oil
- 1 large red onion, finely chopped
- 1 garlic clove, chopped
- 1 long red chilli, seeds removed, finely chopped
- 50g anchovy fillets in oil, drained
- 1/4 cup semi-dried tomatoes, chopped
- 2 tablespoons pitted black olives, chopped
- 2 tablespoons baby capers, rinsed, drained
- 1 cup flat-leaf parsley leaves, finely chopped
- 1/2 cup (40g) shaved parmesan
Method
Step 1
Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.
Step 2
Meanwhile, heat oil in a frypan over medium heat. Cook onion, garlic and chilli, stirring, for 5 minutes until softened. Add anchovies and cook, stirring, for 1-2 minutes until anchovies dissolve. Add tomatoes, olives and capers, then cook for 1-2 minutes until warmed through.
Step 3
When cool enough to handle, peel the potatoes and chop into 3cm pieces. Place potatoes in a bowl with the onion mixture and parsley, then toss well to combine. Top with parmesan and serve.
Nutrition
1337 kj
Energy
19g
Fat Total
4g
Saturated Fat
10g
Protein
631.19mg
Sodium
6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
This is named after the classic pasta dish.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
Source: taste.com.au
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