Name: Puttanesca potato salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
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; 62.50 ml semi-dried tomatoes, chopped; 40.00 ml pitted black olives, chopped; 40.00 ml baby capers, rinsed, drained; 250.00 ml flat-leaf parsley leaves, finely chopped; 40g parmesan

Puttanesca potato salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Impress guests with this exquisite puttanesca potato salad at your next fall gathering!

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
62.50 ml semi-dried tomatoes, chopped
40.00 ml pitted black olives, chopped
40.00 ml baby capers, rinsed, drained
250.00 ml flat-leaf parsley leaves, finely chopped
40g parmesan

Instructions:

Boil potatoes in salted water until tender, about 8-10 minutes. Then, allow them to cool.
Heat oil in a frypan over medium heat. Sauté onion, garlic, and chili until softened, about 5 minutes. Stir in anchovies until dissolved, around 1-2 minutes. Add tomatoes, olives, and capers, and cook until warmed through, 1-2 minutes.
Once the potatoes have cooled down, remove the skins and cut them into 3cm pieces. Combine the potatoes in a bowl with the onion mixture and parsley, mix thoroughly. Sprinkle with parmesan before serving.

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