This dish could be an appetizer, main dish, or side. For us, I added a salad and made it a great light meal after working in 100 degree heat. The potatoes are luscious and creamy, and the eggs a perfect match for them. I threw together a quick salad (of grated cucumber, cannellini beans, basil, and sliced red pepper) with a fresh lemon juice dressing to balance the oil in the marinade. Don’t let the amount of oil concern you, because you won’t be eating it all. Save it for dressings or use to saute.
Marinated Potato and Egg Salad
Ingredients
- 3 medium to large russet potatoes
- About 2 cups extra virgin olive oil
- 1/4 cup minced garlic
- 4 TBSP sun-dried tomato paste or plain tomato paste
- 1 - 2 TBSP anchovy paste or about 4 anchovies (just use it!)
- 4 hard boiled eggs, peeled and left whole
- 1/2 cup chopped Thai basil, Italian basil, cilantro, or other herb you prefer
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper
- Chop herbs (whatever you're using), and garnish, when you serve
Instructions
- Boil whole potatoes with the skin on, until just done. Remove from water and cool. Then peel and cut into 1/2" thick slices.
- Meantime in a saucepan, whisk together the oil, garlic, tomato paste, and anchovy paste. Heat on low for just a few minutes to get the oil scented with the garlic. Let cool.
- In a bowl or other container you prefer, place the potato slices, whole peeled eggs, herbs, salt and pepper, and red pepper flakes. Remember the anchovies are salty.
- Pour the cooled oil mixture over everything. If you need to, add more oil to cover everything. Cover the container and set in fridge overnight.
- Serve cold. Place a few slices of potato on a plate, cut each egg into 4 wedges, and serve a little side salad if you like. Stir the oil to get some of the garlic and tomato, then drizzle it on everything. Sprinkle with freshly chopped herbs.
- Save the oil! You'll find all kinds of ways to use it.