Add this elegant puttanesca potato salad to your lavish autumn feast - its sure to be a hit!
- Cook potatoes in boiling salted water for 8-10 minutes or until tender. Cool.
- 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.
- 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set