Potato Salad with Rizzoli’s “Le Marinate del Mar Cantabrico,” Chickpeas, and Cherry Tomatoes
- Ingredients 4 people
- Difficulty Low
- Ready in 45 minutes
Ingredients
- 600 g Medium-sized potatoes
- 240 g Chickpeas in a jar
- 200 g Cherry tomatoes
- 1 package “Le Marinate” Anchovy Fillets from the Cantabrian Sea with citrus oil
- Parsley to taste
- Oregano to taste
- Extra virgin olive oil to taste
- Halls to taste
Process
How to make : Potato Salad with Rizzoli’s “Le Marinate del Mar Cantabrico,” Chickpeas, and Cherry Tomatoes- Prepare the potatoes
Wash the potatoes thoroughly and place them whole, unpeeled, in a pot of cold water. Bring to a boil and cook until soft but still firm, checking with a fork. Drain, let cool, peel, and chop. - Prepare chickpeas and cherry tomatoes
Drain the chickpeas from their preserving liquid and rinse them thoroughly under running water. Wash and dry the cherry tomatoes, then cut them in half. - Prepare the parsley emulsion
Finely chop the parsley and transfer it to a bowl with the oregano. Add the extra virgin olive oil and stir until evenly coated. - Assemble the salad
In a large bowl, combine the potatoes, chickpeas, and cherry tomatoes. Season with salt, add the parsley emulsion, and mix gently. Finish with Rizzoli Cantabrian Sea Marinades , distributing the whole fillets over the salad. Let marinate for 20–30 minutes before serving.
Variations and Tips
You can enhance the salad with black or green olives, thinly sliced red onion, arugula, or capers.
If you prepare the salad in advance, add Rizzoli’s “Le Marinate del Mar Cantabrico ” just before serving to best preserve its texture and flavor.
Storage
The potato salad with Rizzoli’s Le Marinate del Mar Cantabrico, chickpeas, and cherry tomatoes can be stored in the refrigerator, in a tightly sealed container, for 1–2 days.
Before serving, let it sit at room temperature for a few minutes and stir gently.
Preparation
This recipe was prepared for us by Valeria Ciccotti in collaboration with GialloZafferano.
