Patate alla Savonesa

By LeeBoruchow

Ingredients

• 30 small new potatoes, scrubbed and halved
• 1/2 cup extra virgin olive oil
• 4 tbsp capers, drained
• 4 scallions finely sliced
• 1/4 cup freshly grated pecorino Sardo
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 20 basil leaves, torn
• 3 tbsp white wine vinegar
• Salt and freshly ground pepper to taste

Preparation

Step 1

Bring 8 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. Place potatoes into boiling water and cook till tender, 15 to 20 minutes.

Combine the oil, capers, scallions, cheese, parsley, basil, and vinegar in a bowl. Set aside.

Drain cooked potatoes well and toss while still hot into dressing and toss gently to coat. Serve warm or at room temp.