Suzi's Blog

Potatoes, Olives and Capers with White Anchovy Vinaigrette

Yesterday I posted a recipe for White Anchovy Vinaigrette, and I promised today you’d have a wonderful way to use that flavorful dressing.

Here that recipe is: potatoes, olives and capers tossed with the vinaigrette. Talk about sensory overload: here you have anchovy, capers, caperberries, olives, scallions, a host of herbs, mustard and vinegar. The recipe does not call for garlic, but I’m sure you could sneak some in. As specified, this dish is served warm, right off the stove. But the next day, the leftovers present you with an intensely herbed potato salad. Either hot or cold, these potatoes are the perfect match for a high intensity main dish, say a roast leg of lamb.

I hope you experiment with this recipe and can enjoy its abundance of flavors hot or cold.

Potatoes, Olives & Capers with Anchovy Vinaigrette

Yield: serves about 12 people as a side dish


2 pounds fingerling potatoes, scrubbed
Kosher salt and cracked black pepper
3 to 4 tablespoons extra-virgin olive oil
1 ¼ cup small, picked springs parsley
½ cup small picked sprigs dill
18 whole caperberries
½ cup capers
18 mixed green and black olives, pitted and split
12 whole scallions, thickly sliced
Half the recipe of What Anchovy Vinaigrette [please see earlier blog]


Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.

In a very large skillet, sauté pan or pot, warm the oil over medium-high heat. When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, caperberries, capers, olives, and scallions and shake the pan for 1 minute more, just to wilt the herbs and scallions. Add the White Anchovy Vinaigrettte and warm through. Transfer to a serving platter and serve immediately.

Source: How to Roast a Lamb by Michael Psilakis

Weiner Schnitzel

A hundred years ago, the most popular restaurants in New York City were German. German beer halls were dotted throughout the city and German cuisine was ubiquitous. What happened? Immigration slowed, the next generations married and moved away, and there were those two wars. The net effect is, if tonight you want to go to a German or Austrian restaurant, you might have difficulty.

It’s a shame because many of the dishes are sumptuous. I love veal, so Wiener schnitzel is a favorite treat for me. I think of it as a sophisticated comfort food. You probably have your own comfort foods: a baked potato with loads of butter, meat loaf, potato salad…

Often with comfort foods, it’s the adornments that make it personal. That potato with butter, perhaps with chives or sour cream on top. Meat loaf is transformed if you top it with ketchup which then caramelizes in the oven. And that Wiener schnitzel? Well, topping it with capers and anchovies and drenching it in lemon juice creates a very lively dish. With the capers and anchovies, you won’t need a salt shaker!

This version of schnitzel comes from The All New Good Housekeeping Cook Book, a thoroughly detailed volume you can trust for flawless recipes.

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Wiener SchnitzelYield: 4-6 servings


6 veal cutlets [about 1 ½ pounds]
2 large eggs
1/3 cup all-purpose flour
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ cups plain dried bread crumbs
4 tablespoons butter
6 anchovy fillets
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
2 lemons, each cut into 6 wedges


With a meat mallet, or between two sheets of plastic wrap or waxed paper with a rolling pin, pound cutlets to 1/8-inch thickness. [Or just buy veal scallops from your market.]

In a pie plate, beat the eggs. On a sheet of waxed paper combine flour, salt, and pepper. Place the bread crumbs on a separate sheet of waxed paper. Coat cutlets in the seasoned flour, dip into the eggs, and then coat evenly with bread crumbs.

In a nonstick 12-inch skillet, melt 2 tablespoons of butter over medium-high heat. Add the cutlets, a few at a time, and cook until browned, 3 to 4 minutes per side. Add the remaining 2 tablespoons of butter as needed. With a slotted spatula, transfer the cutlets to a warm platter as they are browned.

To serve, top the cutlets with anchovies and capers. Sprinkle with the parsley and garnish with lemon wedges.

Source: The All New Good Housekeeping Cook Book