The following recipe is from the November 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
While Mario Batali's New Potatoes alla Savonesa from Molto Batali isn't a potato salad in the classic American-picnic-mayonnaise sort of way, it's one of those great potato sides that's equally delicious served warm, hot, cool, or at room temperature depending on your mood and menu.
The key of these little potatoes is the bold, green dressing that goes on and soaks in while the potatoes are still warm. Tart white wine vinegar melds with basil, parsley, capers, and scallions, giving the potatoes a sharp, oniony bite tempered with just enough salt from the briny capers and shavings of pecorino that melt and cling to the potatoes.
- 30 small new potatoes, scrubbed and halved
- 1/2 cup extra virgin olive oil
- 4 tablespoons capers, drained
- 4 scallions ﬁnely sliced
- 1/4 cup freshly grated pecorino Sardo
- 1 bunch Italian parsley, ﬁnely chopped to yield ¼ cup
- 20 basil leaves, torn
- 3 tablespoons white wine vinegar
- Salt and freshly ground pepper to taste
Bring 8 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
Place potatoes into boiling water and cook till tender, 15 to 20 minutes.
Combine the oil, capers, scallions, cheese, parsley, basil, and vinegar in a bowl. Set aside.
Drain cooked potatoes well and toss while still hot into dressing and toss gently to coat.
Serve warm or at room temp.