Post-Thanksgiving potato salad the Italian way
1/2 cup extra virgin olive oil
4 tablespoons salt-packed capers, rinsed
4 scallions, whites and about 2 inches of greens thinly sliced
1/4 cup freshly grated pecorino Sardo
1/4 cup finely chopped fresh Italian parsley
20 fresh basil leaves, torn
3 tablespoons white wine vinegar
Freshly ground black pepper, to taste
Bring 8 quarts of water to a boil in a large pasta pot, and add 2 tablespoons salt. Drop the potatoes into the boiling water and cook until tender, 15 to 20 minutes.
Meanwhile, combine the oil, capers, scallions, cheese, parsley, basil and vinegar in a large bowl. Set aside.
Drain the potatoes well, and while they are still hot, toss them with the dressing to coat. Season with salt and black pepper to taste. Serve warm or at room temperature.
(Mario Batali is the award-winning chef behind twenty-five restaurants including Eataly, Del Posto, and his flagship Greenwich Village enoteca, Babbo.)
