POTATO SALAD AND CANTABRIAN ANCHOVIES
INGREDIENTS
Potatoes – 800g
Cantabrian anchovies in olive oil – 20g
Parsley
Dried or fresh tomatoes – 5
Pitted black olives
Salt
PREPARATION
- Wash the potatoes without peeling and boil them in a pot of salted water for about 30 minutes.
- When the potatoes are cooked, drain and leave to cool. Peel and cut into chunks
- Chop up the parsley
- Cut the dried or fresh tomatoes into larger or smaller cubes
- Roughly chop the anchovies in oil.
- Sciacuqare the olives
- Combine all ingredients by adding salt until
- Mix well, cover with cling film and let stand in the refrigerator for 30 milkings
PLATING
The potato and anchovy salad is perfect to accompany your main courses, double the doses in case of a single meal.
TIP: To make your side dish even more tasty you can also add a chopped clove of garlic and capers.
