Salted Cod and Potato Salad

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A Veneto version of salted cod, baccalà; perfect with potatoes for a summertime supper. Watch Mary Ann Esposito make Salted Cod and Potato Salad at!

Yield: 4 servings

Course: ,
Occasion: , ,


  • 1 - 1/2 pounds soaked baccalà
  • 1 lemon cut into thin slices, plus juice of one lemon
  • 1 bay leaf
  • 1 clove garlic, minced
  • 2 anchovy fillets, cut into small pieces
  • 1/4 cup minced parsley
  • 1 tablespoon minced mint
  • 1 tablespoon capers in salt, rinsed and minced
  • 4 tablespoons Extra Virgin Olive Oil
  • 1/4 cup pitted black olives, chopped
  • 1/2 cup diced cherry tomatoes
  • 2 medium red skin or Yukon Gold potatoes
  • 1/2 pound string beans, cut into thirds on the bias
  • Salt and pepper to taste
  • Salad greens or radicchio
  • Golden raisins or currants (Optional)


  1. Cut the baccalà into pieces about 2 inches wide. Put them in a pot with two inches cold water, the lemon, and the bay leaf. Bring to a boil and simmer the fish for 20 minutes, then drain the pieces and set aside. Save a few tablespoons of the broth.
  2. Puree the garlic, anchovies, capers,parsley, and mint in a bowl. Stir in the lemon juice, the olive oil, 2 tablespoons fish broth, and salt and pepper to taste. Mix well. Set aside.
  3. Boil, steam or microwave the potatoes separately; when cool, peel and dice them.
  4. Cook the green beans in lightly salted water until crisp tender.
  5. Combine the potatoes, baccalà, string beans and tomatoes in a salad bowl, add the olives and the sauce, mix gently, andserve on a bed of greens or radicchio.If desired, sprinkle raisins or currants over the top.