Make Ahead

Chunky Potato Baccala Salad

March 11, 2013
2 Ratings
Author Notes

In Italy and Croatia it is custom to prepare salted cod (baccala) salad, stew or spread for Christmas Eve. One very popular dish is pate made from cod, potatoes, garlic, parsley and olive oil. A couple of times, out of pure laziness and lack of tools I made pate chunkier. And I liked it. Then I made it even chunkier, and liked it even better. Next time the pieces grew a bit more. And they kept growing... And that is how the Chunky Baccala Salad was born. —QueenSashy

  • Serves 6
Ingredients
  • 1 pound salted cod
  • 1 ¼ - 1 ½ lb yellow potatoes
  • 4 tablespoons parsley, minced
  • 1/3 cup lemon juice
  • 1/2 cup extra virgin oil
  • 4 garlic cloves, crushed
  • Freshly ground pepper
In This Recipe
Directions
  1. Soak the cod for about 12 hours, changing water regularly. (Actually, the soaking time will depend on the cod you are using. I find that salted cod sold in the US, does not require more than 12 hours of soaking, however, the cod in Italy, Spain and Dalmatia can sometimes take up to two days.)
  2. Peel the potatoes. Cut the potatoes into halves or fourths to make sure they will cook evenly. Place the potatoes in a pot with just enough water to cover them. Bring potatoes to a boil on medium-high heat. After about ten minutes, check the potatoes – you want them to be slightly on the soft side, but not mushy. If not ready, boil a couple of minutes longer and keep on checking. Strain and let the potatoes cool.
  3. Fill up a large pot with water and bring to a boil. Reduce the heat until water gently bubbles, add cod and cook until the fish breaks off easily. Strain and let it cool.
  4. Cut the potato halves into pieces of different sizes, ranging from ¼ of an inch to one inch. With your fingers, separate the cod into pieces of different sizes, ranging from ¼ of an inch to one inch.
  5. In a large bowl mix the cod, potatoes, parsley, garlic, pepper, lemon juice and olive oil. Mix well and let the salad rest at least half an hour for flavors to combine. (I like it even better after a day.) Taste before serving, if needed adjust the seasoning and acidity and enjoy with crusty bread.

See what other Food52ers are saying.

  • Rocky
    Rocky
  • inpatskitchen
    inpatskitchen
  • QueenSashy
    QueenSashy
  • Pegeen
    Pegeen
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

4 Reviews

Rocky September 17, 2020
I'm new to Food52 and am only now "looking around" for good food talk.
My compliements to QS. Brava. The recipie is simple, to the point and you can taste the finished product without even having to make it! Life should be so simple and tasty.
One memorable food experience I had in my life was chewing on a chuck of baccalà that had yet to be desalinated enough. I must have been 5 yrs old. My father was checking to see if it had soaked long enough and as he was tasting he shoved a small chunk in my mouth and I chewed and I remember the smile I let loose. Sooo good.
Yea, I'd make your dish but not with baccalà. I'd use "molva" wich is a cod and costs less than baccalà.
Has anyone here ever cooked stockfish?
 
Pegeen January 19, 2015
QueenSashy, I adore baccala salad and potatoes, so this sounds like heaven. Looking forward to trying it!
 
Author Comment
QueenSashy January 19, 2015
Thanks Pegeen! Btw, if you make it, the amount of lemon and parsley is totally up to your taste. This salad is a great make ahead dish, but note that it will taste less lemony after a while, and it might need to be adjusted.
 
inpatskitchen March 14, 2013
This is right up my alley! I love salt cod...what a great idea!