Coppa and warm parslied potato salad with roasted peppers from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 90) by Judy Rodgers

  • black olives
  • parsley
  • Champagne vinegar
  • mixed peppers
  • coppa (cured)
  • yellow-fleshed potatoes
  • EYB Comments

    May substitute salami for coppa (cured).

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    May substitute salami for coppa (cured).

  • westminstr on January 20, 2016

    The absolute best method for boiling potatoes for potato salad.

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