11th August 2009

    Red Bliss Potato Salad, Paesano Style

    posted in Sides |


    This is my favorite potato salad — a far cry from the usual mayo/mustard based crew, this one is almost seasoned like a puttanesca pasta: capers, anchovies, red pepper flakes, garlic… a divine combination of flavors. The mint is an interesting addition that adds flavor and color. I’ll be making this again, for sure. The recipe originally appeared in Esquire; I followed it pretty much exactly, except I cut the oil *way* down. I just can’t imagine adding an entire cup of oil to this potato salad — it would be swimming! I ended up using around a third of that.

    Lisa says:

    Hey, what is that? Looks like Kung Pao Chicken.

    Chris says:

    This is the potato salad I was telling you about…

    Lisa says:

    Whoa, definitely looks different.

    Chris says:

    Just wait until you try it!

    Lisa says:

    Holy crap that’s good… and I can totally see why you’d love this, caper boy.

    Chris says:

    Hell yeah, capers are like little tiny explosions of awesome in your mouth.

    Carrie says:

    Hey, Kung Pao chicken — great!

    Chris says:

    Not quite… just a bombastic potato salad.

    Carrie says:

    Wow, this is really good.

    Chris says:

    This is what I’m saying! I heart it. It should definitely become part of the standard party-food rotation…

    Red Bliss Potato Salad, Paesano Style
    2 1/2 lbs small red bliss potatoes.
    Salt and pepper to taste
    2 tbsp rinsed capers
    1/2 cup thinly sliced roasted red peppers
    A few cloves chopped garlic
    1/2 cup balsamic vinegar
    2 tbsp sugar
    1 tsp red-pepper flakes
    6 minced oil-packed anchovies
    1/3 cup extra-virgin olive oil
    1/4 cup chopped fresh mint
    1/4 cup grated Parmesan cheese

    Quarter the potatoes. Bring a pot of salted water to a boil, add potatoes, and cook until fork tender, about 12 minutes. Drain and transfer to mixing bowl. Stir in the capers, roasted red peppers, garlic, balsamic vinegar, sugar, red-pepper flakes, and anchovies. Stir and cool to room temperature. Then add the extra-virgin olive oil and chopped fresh mint, then coarse salt and ground pepper. Sprinkle grated Parmesan and a few more torn mint leaves on top. Serve at room temperature.

    Makes so much, and yet not quite enough… !

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    This entry was posted on Tuesday, August 11th, 2009 at 5:15 pm and is filed under Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 2 responses to “Red Bliss Potato Salad, Paesano Style”

    1. 1
      On August 21st, 2009,Cathy said:

      Oh, YUM!! I request this the next time we visit, please!!

    2. 2
      On August 22nd, 2009,Melynda said:

      This looks great, and the ingredient list tells me to make this soon. thanks so much.

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