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Caesar Potato Salad #2


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Salads Sides

Ingredients:

  • 2 lb Small, unpeeled, round red potatoes
  • 8 Cloves garlic - NOT peeled
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 3 tb Fresh lemon juice
  • 1 1/2 tb Extra virgin olive oil
  • 1 tb Water
  • 2 ts Anchovy paste
  • 1/3 c Diced purple onion
  • 1/4 c Chopped fresh parsley
  • 2 tb Grated fresh Parmesan cheese

Directions:

Place potatotes and garlic in a Dutch oven; cover with water, and bring to a boil.
 
Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.
 
Peel garlic; place in a large bowl, and mash. Stir in salt, pepper, lemon juice, olive oil, water, and anchovy paste. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients, and toss. Serve warm, or cover and chill.
 
Yield: 6 1-cup servings Per serving: Cal 188 (22% from fat) / Prot 4.6g / Fat 4.5g (Sat 0.9g, Mono 2.7g, Poly 0.4g) / Carb 33.6g / Fiber 2.6g / Chol 2 mg / Iron 0.8mg / Sodium 373 mg cloves garlic - NOT peeled Calc 50mg Recipe By : Cooking Light
 
Posted to EAT-L Digest 11 November 96
 
Date: Tue, 12 Nov 1996 08:59:52 +0100
 
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>