with Roasted Peppers, Anchovies and Garlic
This traditional Ibicenca Potato Salad is a summer delight. Not only this recipe exclusively use ingredients that can be easily preserved in hot weather, but the combination of mediterranean flavor is incredible, nourishing and super simple – with soft steamed potatoes, marinated roasted red peppers, savory anchovies and black olives, simply seasoned with a dash of olive oil and garlic. Simple but delicious!
Serves 4
4 gold potatoes, medium size
10 strips of roasted red peppers (recipe here)
3-4 anchovies
10 black olives (such as kalamata)
1-2 garlic cloves, finely minced
1 tbsp olive oil
1. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Bring it to a boil. (I like to add a pinch of salt in the water).
2. Peel and cut potatoes into small cubes and place them into a steamer basket. Cover pot.
3. Steam until the potatoes are tender, about 25 minutes on low-medium heat. (8 minutes if you are using a pressure cooker).
4. Meanwhile, place in a large mixing bowl, roasted red peppers, anchovies, black olives, a dash of olive oil and 1 or 2 minced garlic cloves (if your marinated red peppers already have garlic on them, only add 1 garlic).
5. Place steamed potatoes into a plate well spread to cool down for a few minutes (I like to place them next to an open window or outside to bring down their temperature faster).
6. Add potatoes (warm or completely cool down, up to you!) to the mixing bowl and gently combine until all potatoes are well coated with the dressing. Try not to over mix.
Cheers Xx
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