Recipe:
2 lbs baby potatoes
1/2 bunch asparagus
1/4 lb soppressata (diced)
1/4 salami (diced)
8 oz sweet cherry peppers (quartered)
7 oz sun-dried tomatoes (julienned)
1/2 red onions (julienned)
8 oz fontina (diced)
5 tbs EVO
1 tbs fresh oregano (chopped)
2 tbs parsley (chopped)
1 tbs salt plus 1/8 cup for boiling
Add the 1/8 c of salt to a large pot of water, add the potatoes and bring to a simmer. Simmer until potatoes are fork tender (about 20 minutes. Pull the potatoes out with a slotted spoon and on to a sheet tray. Place in the fridge to cool completely. Bring the water up to a boil and boil asparagus for 1 minute. Run cold water over asparagus to cool. Quarter all the potatoes and place them in a bowl. Cut the asparagus into bite size pieces and add to bowl. Add all other ingredients to bowl and stir to combine. If serving the next day freshen the salad up with a couple more tbs of EVO.
What’s up everybody? Tonight we’re going to make an Anapasta potato salad. So, cheers and let’s cook. We’re going to start over at the stove. I’m going to turn a pot of water onto high heat. I’m going to salt that water up. Then I’m going to go in with two lbs of baby potatoes. I’m just going to let that come to a simmer and simmer those guys until they are fork tender. That is just starting to come to a simmer. So, I’m going to turn my heat down and keep it at just a light simmer. So, I don’t want to overcook the outside of the potatoes before the inside cooks. Get a nice even cook on these. Nice and slow. Our potatoes have simmerred for about 20 minutes. We’ll just check that. And that is fork tender. It’s got a little push to it. I want them to have a little bite, so that’s good. I’m going to go onto a sheet tray and then just cool those off completely. All those potatoes cooled down, we’re going to bring our water back to a boil to blanch our asparagus. Water is boiling, so we’ll go in with our asparagus. It’s half a bunch of asparagus. I’m going to cook that for a minute and then I’m going to run cold water over until it’s completely cooled down. It’s been 1 minute and our asparagus is nice and bendy. We’re going to cool that down. Our potatoes and asparagus are completely cooled down. So now I’m going to go through and quarter each one of my potatoes go into our bowl. [Music] Potatoes are all cut up. So, now I’m just going to go ahead and go through and cut my asparagus into some bite-sized pieces. It’s getting a little tough towards the bottom. We’ll just discard those tough bottoms. Go into my bowl with that. And then we’ll finish building the salad. Into our bowl, we’re going to go with a/4 pound of salami, diced. A/4 pound of super saut diced. About 8 oz of fontina, diced. Half of a red onion, julian. Got about 8 oz of sweet cherry peppers. quartered about 7 oz of sundried tomatoes, julian. I got a tablespoon of fresh oregano, chopped. 2 tablebspoon of fresh parsley, chopped. And we’ll drizzle over 3 tablespoons of extra virgin olive oil. Now I’m just going to season that with a little salt and some pepper. We’ll stir that all up. Stirred that up and gave it a taste. It’s a little dry. It needs a little more salt. So I’m going to go in with two more tablespoons of olive oil. Just hit that with a little more salt. And we’ll give that one more stir. We have our oil and our salt adjusted. And that is ready to go. We have a delicious, beautiful salad here, guys. Thanks for watching. Don’t forget, hit that like and subscribe. Also, the recipe is written in the description right below the video. Cheers, and I’ll see you next time.
1 Comment
As always looks delicious! Can't wait to make it. TFS Rocco