Recipe - Sicilian Potato Salad

2 ounce Anchovies in oil (1 can),
drained
Milk, as needed
2 pound New potatoes, scrubbed
1 tablespoon Chopped fresh parsley
1 teaspoon Grated lemon rind
1 tablespoon Lemon juice
1 small Garlic clove, crushed
3 tablespoon Olive oil
Black pepper, to taste

Place the anchovies in a shallow dish, cover with milk and leave to soak
for 10 minutes. Drain the anchovies, wash under cold water and pat dry. Cut
the potatoes into bitesize chunks and cook in boiling salted water for 10
to 12 minutes, until just cooked. Meanwhile, chop the anchovies and mash
with all the remaining ingredients except the oil. Stir in the oil. Drain
the cooked potatoes and place in a large bowl. Immediately add the anchovy
mixture and mix the ingredients together well. Transfer salad to a plastic
container, cover and chill until ready to serve. This recipe serves 6 to 8.

Comments: The ingredients in this tasty potato salad are typical of many
classic Sicilian dishes.

Recipe Source: PICNICS by Louise Pickford (c) 1992. Meredith Press, New
York 111 pages $19.95. As reprinted in the Jul/Aug, 1993 issue of
Cookbook Digest.

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com 01181996. Reformatted for Meal Master by: Nancy
Filbert; Prodigy ID# LRCE87A, February, 1996.

Posted to MCRecipe Digest V1 #644 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997