*  Exported from  MasterCook II  *
 
                           Sicilian Potato Salad
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Salads
                 Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      2 Oz. Can     Anchovies In Oil -- drained
                         Milk -- as needed
    2      Pounds        New Potatoes -- scrubbed
    1      Tablespoon    Chopped Fresh Parsley
    1      Teaspoon      Grated Lemon Rind
    1      Tablespoon    Lemon Juice
    1      Small         Garlic Clove -- crushed
    3      Tablespoons   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 and place in a large bowl. Immediately add the anchovy
 mixture and mix the ingredients together well. Transfer salad to a plastic
 container, cover and chill until ready to serve.  
 
 This recipe serves 6 to 8.  
 
 Recipe Source: PICNICS   by Louise Pickford (c) 1992. Meredith Press,  New
 York  -  111 pages  -  $19.95. As reprinted in the Jul/Aug, 1993 issue of
 Cookbook Digest.  
 
 Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
 jpmd44a@prodigy.com - 01-18-1996. Reformatted for Meal Master by:  Nancy
 Filbert; Prodigy ID# LRCE87A, February, 1996.
 
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 NOTES : The ingredients in this tasty potato salad are typical of many
 classic Sicilian dishes.