Tuesday, June 3, 2008

Creamy Potato salad

1 1/2 pounds yellow-fleshed potatoes, scrubbed

1 pint cherry tomatoes, halved

2 tablespoons salted capers, well rinsed and drained

1/4 cup olive oil

1 (3.75 ounce) can sardines in olive oil

1/3 cup chopped flat-leaf

1 teaspoon dried oregano

1 boiled egg

Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle.Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers and parsley. Toss gently. Crumble the oregano over the top, pour in the oil, and toss gently.

Transfer the salad to a large serving dish. Drain the sardines and blot them with paper towels, add boiled egg then arrange them over the salad. Let this sit for 30 minutes, and serve it at room temperature.

* can replace the olive oil with heinz salad cream hence it looks like this: