Natalina Severo's cod salad

April 18, 2007

Serves 10

2	pounds boneless dried salt cod
4	pounds of potatoes, cut into 1/4-inch dice
1	large onion, chopped
3	tablespoons olive oil
3	tablespoons mayonnaise
1/2	cup chopped fresh parsley
1	cup pitted black olives, whole or sliced

1. In a large bowl, soak the cod in cold water for 1 hour, changing the water once. Drain the cod.

2. Fill a large pot with fresh water. Break the cod fillets into quarters and add them to the water. Bring to a boil, lower the heat, and cover the pan. Simmer for 1 hour.

3. With a slotted spoon, remove the cod from the water; do not discard the water. Place the potatoes and onions in the water and bring to a boil. Lower the heat and simmer the vegetables for 10 minutes or until tender.

4. Meanwhile, when the fish is cool, break it up with your hands and transfer to a bowl.

5. Drain the potatoes and onions. Add them to the salt cod. Sprinkle with olive oil while they're hot. Stir to mix; set aside to cool.

6. Add the mayonnaise, parsley, and olives. Stir gently. Adapted from "Our Best Recipes"