Chunky potato baccala salad
Delight in the flavors of chunky potatoes and baccalà in this vibrant salad. A symphony of textures and tastes awaits in every bite.
Ingredients:
- 450g salted cod
- 1 ¼ - 1 ½ lb yellow potatoes
- 4 tablespoons parsley, minced
- 1/3 cup lemon juice
- 1/2 cup extra virgin oil
- 4 garlic cloves, crushed
- Freshly ground pepper
Instructions:
- Allow the cod to immerse in water for approximately 12 hours, with periodic water changes. (The duration of soaking can vary based on the type of cod used. Generally, salted cod commonly found in the US typically requires no more than 12 hours of soaking, whereas cod from Italy, Spain, and Dalmatia may sometimes need up to two days.)
- Remove the skins from the potatoes. Cut them into halves or quarters for even cooking. Place the potato pieces in a pot with enough water to cover them adequately. Bring the potatoes to a boil over medium-high heat. After around ten minutes, check the doneness of the potatoes – they should be slightly tender but not overly soft. If they are not ready, continue boiling for a few extra minutes while checking periodically. Drain the potatoes and let them cool.
- Bring a large pot of water to a boil. Once boiling, reduce the heat until the water is gently simmering. Add the cod and cook it until it can be easily flaked with a fork. Drain the cod and allow it to cool.
- Dice the potato halves into various sizes, ranging from a quarter to one inch. Similarly, break the cod into assorted sizes, ranging from a quarter to one inch, using your fingers.
- Combine the cod, potatoes, parsley, garlic, pepper, lemon juice, and olive oil in a spacious bowl. Mix thoroughly and allow the salad to sit for at least thirty minutes to meld the flavors. (The salad's taste often improves if left overnight.) Taste it before serving, adjust the seasoning and acidity if necessary, and enjoy with some crusty bread.
Summary:
- Calories: 2810 kcal
- Fat: 121 g
- Protein: 300 g
- Carbs: 122 g
- Potassium: 9541 mg
- Magnesium: 769 mg