Saturday, September 1, 2012

Potato Salad with Olive Oil, Parsley, and Capers

This healthy, no-mayo potato salad is a caper lover's dream. The extra virgin olive oil, parsley, and capers give it plenty of flavor, with a distinct Mediterranean accent.


1 pound medium-size red potatoes, unpeeled
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into 1-inch cubes.

Gently toss the potato cubes with the olive oil, capers, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

1 comment:

  1. I love the idea of capers in potato salad. Can't wait to try your recipe.