Pickled Purslane
Just a few odds and ends photos

Potato Salad ala Bagna Cauda

I wanted to take a potato salad to a potluck I attended at the park last week. I didn't want to take a mayonnaise dressed potato salad and have it sitting around on a hot day, so I got busy looking for non-mayo ideas for dressing a potato salad.



After rambling through a couple of cooking magazines I found the perfect one in the July-August issue of Food Network Magazine. The magazine has a little "fly out" booklet with 50 great potato salad ideas and I snagged one, the Bagna Cauda idea. 

Got anchovies? then come on...


The ingredients are...


olive oil, oregano, scallions, parsley, garlic, chili pepper flakes, anchovies, and lemon. 




Using a little bit of coarse salt smash 4 garlic cloves into a rough paste. 

Or take the quick easy way and use a garlic press. Depending on my mood I do either. 



Zest and juice the lemon and chop the onion and parsley. 



In a small saucepan add the olive oil and the anchovies.

I didn't chop up the anchovies first, as the oil heats and you stir, stir, they break apart just fine. 




Add the pepper flakes and garlic

Cook 5 minutes then add the oregano. 

I didn't have fresh oregano so I sprinkled in a little dried and tasted and adjusted later when it was done. 




Add the chopped scallion, lemon zest, 





then the lemon juice and parsley. 

I tasted the bagna cauda and decided it needed to be amped up a bit for my taste, so I added more anchovies and chili flakes, perfect. 




Pour the hot bagna cauda over hot potatoes.

Once throughly and gently mixed, sprinkle with a little fresh parsley then dive in. 


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Bagna Cauda

salads/salad dressings, vegetables

1 pound red potatoes; boiled and sliced

1/3 cup olive oil

6  anchovy fillets

4 cloves garlic; smashed

1/2 teaspoon red pepper flakes

1/4 cup chopped parsley

1/4 cup chopped scallions

1 tablespoon chopped oregano 

juice and zest of one lemon

In the olive oil, cook the anchovies, garlic and red pepper flakes for 5minutes.Then add the parelsy, scallions, oregano the zest and juice of one lemon.

Drizzle over 1 pound of boiled sliced red potatoes.

koko's notes; For the potatoes I used small white potatoes, boiled and chunked.It didn't taste spicy enough for my taste so I amped up the anchovies and red pepper flakes.

Notes:  Food Network Magazine July-Aug '11

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And that's that