Serves: 6
Total Calories: 218

2 pounds Yukon gold or other waxy potatoes
salt
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/2 teaspoon dried oregano
Freshly ground black pepper
1 (2-ounce) can anchovy fillet, drained and chopped
1 small red bell pepper, chopped
1 cup chopped celery
1/4 cup chopped red onion
3 tablespoons capers, drained and chopped

1 Place the potatoes in a medium saucepan and add cold water to cover and salt to taste. Bring to a simmer over medium heat. Cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain and let cool slightly. Peel the potatoes and cut into bite-size pieces.

2 In a large bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper to taste. Add the potatoes, anchovies, bell pepper, celery, onion, and capers. Stir gently. Taste and adjust seasoning. Cover and chill at 1 to 3 hours before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 218
Calories from Fat: 110

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