Fish Quick Side Italian

Puttanesca potato salad

Name: Puttanesca potato salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: /italian
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

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A twist on the classic pasta puttanesca, this potato salad is a great addition to your next picnic.

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

1.

Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.
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.
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.