Potato Salad
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g potatoes
- g capers in vinegar
- count pickled peppers (in vinegar)
- count gherkins in vinegar
- count pickled pearl onions (in vinegar)
- count salted anchovies
- rib celery
- pinch basil
- count hard-boiled eggs
- oil
- vinegar
- oregano
- salt
- pepper
Instructions
- Boil or steam 500 g potatoes, peel hot, slice thin, and place in a salad bowl.
- Finely chop together the capers, pickled peppers, gherkins, pickled onions, cleaned anchovies, celery, and basil.
- Chop and crush two hard-boiled eggs and combine with the chopped mixture.
- Dress with plenty of oil, a little vinegar, salt, and pepper; mix to an almost liquid paste.
- Pour this dressing over the potatoes, adding a hint of oregano if desired.