I’m feeling the down-slide to spring with barely five weeks until we reach the Vernal Equinox.

This is the time of year when our weather is really ‘blech’

and it helps me to visualize the warmer weather ahead and the beginning of boating season

by creating some easy onboard recipes…

Potato salad screams picnics and barbecues

and this next dish is easy and tasty and the perfect accompaniment

for some grilled meat or fish.

Today I served it warmed by sautéing the onion, garlic and other seasonings,

but all the ingredients could just as easily be tossed together

for a chilled version…

POTATO PUTTANESCA SALAD

2 cups cooked baby potatoes

( or as I sometimes do onboard if fresh potatoes aren’t available

or if I just don’t want to cook one more thing:

use a 19-oz can of baby potatoes drained, halved or quartered)

1/8 cup olive oil

1/4 cup red onion, chopped

1 large garlic clove, smashed and minced

1 tsp dried chilis

2 anchovies, chopped

1/4 cup pitted black olives, sliced

1/4 cup slivered sun-dried tomatoes (the packed-in-oil kind)

sprinkling of sea salt and pepper

(go easy on the salt or eliminate altogether because of the anchovies)

1/4 cup white wine vinegar

Heat oil and gently sauté onions until transparent.

Add garlic and continue to sauté until fragrant but not scorched.

Toss in the chilis, anchovies, olives and tomatoes and stir to combine.

Next add the potatoes and stir until warmed.

Lastly sprinkle with vinegar and season with salt (if using) and pepper.