Puttanesca potato salad

Add this elegant puttanesca potato salad to your lavish autumn feast - its sure to be a hit!

Recipe «Puttanesca potato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 tbsp pitted black olives, chopped , 2 tbsp baby capers, rinsed, drained, 1 cup flat-leaf parsley leaves, finely chopped, 1/2 cup shaved parmesan.

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 tbsp pitted black olives, chopped 
• 2 tbsp baby capers, rinsed, drained 
• 1 cup flat-leaf parsley leaves, finely chopped 
• 1/2 cup shaved parmesan 

Instructions

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.