Delicious, different, and definitely more adult than its mayonnaise-based cousin: Mediterranean Potato Salad.
2 pounds new potatoes
1/2 cup reserved cooking water from the potatoes
3 garlic cloves, minced
1/4 cup white wine vinegar
1/3 cup good olive oil
1 ounce salt-packed capers, rinsed
4 ounces pitted kalamata olives, chopped
4 anchovy fillets, finely chopped
salt and pepper
The recipe requires a warm dish to hold the potatoes in prior to serving. Accordingly, preheat the oven to 350. Place a casserole dish with a cover inside the oven. Let the dish get hot.
Next, clean the potatoes, but do not peel. Boil the potatoes in water until done.
When the potatoes are done, take the casserole dish out of the oven and place it on a trivet. Turn the oven off as it is not needed any further for this recipe. Place the cooked potatoes in the warm casserole dish and add the reserved cooking water. Quickly add the remaining ingredients and stir gently to combine. Cover the dish and allow the flavors to mingle for approximately 30 minutes. Serve.
This is good; enjoy!
Adapted from The San Francisco Chronicle Cookbook.
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