Red Potato Salad with Alkorda Cod Fillets Recipe

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Red Potato Salad with Alkorda Cod Fillets Recipe

Serves 6-8 as a side, or 10-12 as an appetizer


1-1/2 pounds red potatoes - halved

1/2 cup celery - diced

1/4 cup sweet onions - chopped

2 Tablespoons parsley - coarsely chopped

1 jar Alkorta Cod Fillets - shedded

Espelt Moscatell Vinegar

Sea Salt and freshly ground Tellicherry Pepper

As Pontis Olive Oil to taste


1. Place the potatoes into a generous pot of boiling water, add 1/2 teaspoon of sea salt.  Turn the heat down to a simmer and cook for 10-15 minutes, until the potatoes are firm but not crunchy.

2. Drain potatoes; gently toss celery, sweet onion, parsley, cod (including oil from jar), and the potatoes in a large bowl.  Dress with vingar and sea salt and pepper to taste. If desired, add more olive oil to taste.

3. Serve warm or room temperature. Can be served in small cups as an appetizer, or as a side.