Simple new potatoes in a heavily anchovy-flavored oil and lemon dressing. Authentic and delicious as part of an antipasto plate. Don’t add extra salt, the fish are every salty, even after soaking.
serves 100
2 pounds Anchovies in oil, drained
Milk to cover anchovies, as needed. May use mixed nonfat dry milk.
32 pounds new potatoes, scrubbed
2 cups fresh parsley, chopped, leaf only, Italian flat preferred
1/3 cup grated lemon rind
1 cup lemon juice
16 cloves garlic, peeled and crushed
3 cups 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 bite-size 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 very well and place in a large bowl. Immediately, while potatoes are still warm, add the anchovy mixture and mix the ingredients together well. If the salad looks dry, add additional olive oil and lemon juice mixed 3 parts oil to one part lemon juice. Transfer salad to a plastic container, cover and chill until ready to serve.
The anchovy oil, which is fishy and salty, can be refrigerated to be used in tiny amounts in salad dressings. The milk, which is fishy and salty, can be used to make a creamy seafood bisque or soup.