Frank's Recipes! Nsalata di patate

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Nsalata di patate

4 large potatoes
4 cloves garlic
1/4 cup capers
4 anchovy filets
1 teaspoon dried oregano
1/2 cup chopped parsley
1/2 cup extra virgin olive oil or as needed
Freshly ground black pepper

Mince together the garlic, capers and anchovies, and then add the dried oregano. Place in a bowl and bathe the mixture in most of the olive oil and set aside. Finely chop the parsley. Wash and peel the potatoes and place them in a pot of boiling salted water over moderate heat for 15 to 20 minutes or until thoroughly cooked but still firm. Be sure not to overcook the potatoes as they will become too soft and break apart. When done, rinse the potatoes in cold water until they have cooled. Strain and leave to dry on a towel, patting them gently to remove any excess moisture. Slice the potatoes lengthwise, then across into semicircular half-inch pieces and place them in a large mixing bowl, pour in the mixture of garlic, capers and anchovies, add the parsley and grind the black pepper over the top and toss. Drizzle more of the olive oil on the salad if it seems too dry. The potatoes should glisten and not be too dull in appearance.