Slatit Batata Marfusa

• 1 1/2 pounds potatoes
• Salt
• 45 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons wine vinegar
• Pepper
• 1/2 teaspoon harissa (page 464) or a good pinch of chili pepper (optional)
• 1/2 cup chopped flat-leaf parsley
• 3 tablespoons capers, squeezed to get rid of excess vinegar

1. Peel and boil the potatoes in lightly salted water until soft, then drain, keeping a little of the cooking water.
2. Mash with the oil and vinegar and 24 tablespoons of the cooking waterenough to have a soft, moist texture.
3. Add the rest of the ingredients and mix well.
4. Serve cold.

potatoes, salt, extravirgin olive oil, wine vinegar, pepper, chili pepper, flatleaf, capers

Taken from www.epicurious.com/recipes/food/views/slatit-batata-marfusa-373219 (may not work)