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Author Notes: This low-fat, flavorful recipe is an adaptation of my family's Warm Sicilian Potato Salad. This salad serves as a substantial bed for chicken, beef, pork, or fish, yet it's deserving enough to stand on its own with its complex texture and zesty personality. This Sicilian salad can be served warm, room temperature, or cold. You'll find that it has even blossomed the day after, that's if there are any leftovers! Buon Appetito! —Cathi Iannone
- 5 Large Russett Potatoes
- 2 Cloves of Garlic (pushed through a garlic press)
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Chopped Water Chestnuts
- 1/4 cup Capers
- 2 tablespoons Horseradish
- 1/2 teaspoon Anchovy Paste
- 1/4 cup Pine Nuts
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Kosher Sea Salt (fine)
- 1-2 splashes White Wine vinegar
- 1/2 teaspoon Fresh Cracked Pepper
- 2 cups Bean Spouts (for topping)
- Peel and chop the Russett Potatoes into 2 inch pieces, and boil until tender.
- While the potatoes are cooking, combine the garlic, kosher sea salt, and anchovy paste in a mortar and grind with the pestle into a paste.
- Add the extra virgin olive oil, horseradish, and a splash of white wine vinegar. Stir to incorporate and set aside.
- When the potatoes are tender, drain in a colander and empty into a large bowl.
- Pour the olive oil emulsion over the potatoes and mix thoroughly, allowing some of the potatoes to smash a bit, and some to stay firm.
- Add the water chestnuts, pine nuts, capers, parsley and cracked pepper. Stir to incorporate.
- Serve in individual dishes and top with zesty bean sprouts.
- This recipe was entered in the contest for Your Best Recipe with Horseradish