Puttanesca Potato Salad

By krystallondon

Ingredients

• 3 lb (1.4 kg) mini red potatoes, quartered
• 1/3 cup (75 mL) extra-virgin olive oil
• 1 cup (250 mL) finely chopped onion
• 3 cloves garlic, minced
• 1 tsp (5 mL) hot pepper flakes
• 1/2 tsp (2 mL) dried oregano
• 4 anchovy fillets, finely chopped
• 1/2 cup (125 mL) thinly sliced oil-packed sun-dried tomatoes
• 1/2 cup (125 mL) chopped pitted oil-cured olives
• 3 tbsp (45 mL) capers, drained, rinsed and chopped
• 1/3 cup (75 mL) white wine vinegar
• 1/3 cup (75 mL) chopped fresh parsley

Details

Servings 12

Preparation

Step 1

1. In large pot of boiling salted water, cook potatoes until fork-tender, about 10 minutes. Drain and place in large bowl.

2. Meanwhile, in large skillet, heat oil over medium heat; cook onion until golden, about 8 minutes.

3. Stir in garlic, hot pepper flakes, oregano and anchovies; cook, stirring, until fragrant and garlic is browned.

4. Stir in sun-dried tomatoes, olives and capers; cook for 1 minute. Stir in vinegar until heated through, scraping up browned bits. Pour over potatoes. Add parsley; toss to coat. Let stand for 2 hours or cover and refrigerate for up to 24 hours.

Nutritional Info
Per serving: about -
cal 176
pro 3 g
total fat 9 g
sat. fat 1 g
carb 22 g
fibre 3 g
chol 1 mg
sodium 542 mg
potassium 584 mg
% RDI: -
calcium 3%
iron 10%
vit A 3%
vit C 40%
folate 10%