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Ingredientes
- 1 lb red potatoes boiled and cooled
- 2 tsp extra virgin olive oil
- 1/4 c. chopped red onion
- 1 tsp minced garlic
- 1/4 c. basil leaves stack, chiffonade
- 1/2 tsp grnd coriander seed salt freshly grnd black pepper cayenne pepper
- 2 Tbsp. caperberries liquid removed
- 1 Tbsp. balsamic vinegar or possibly to taste
- 2 Tbsp. defatted chicken broth or possibly orange juice (optional)
Direcciones
- ADVANCE: Boil and refrigeratethe new potatoes. Cut each potato into 4 to 6 pcs.
- Heat oil in a large skillet; add in onion and stir for 30 seconds. Reduce heat. Add in garlic and basil; stir to hot. Add in potatoes, and seasonings, including the caperberries. Remove from heat. Add in the vinegar; moisten with broth or possibly juice (if using). Serve hot or possibly room at temperature.
- Description: "Round red potatoes dusted with peppers make a healthy and refreshing salad"
- NOTES : Caperberries: Although often thought of as large capers (the unopened buds of the caper bush), thumbnail size caperberries are the seed-bearing fruit which remain after the petals of the flowers of the caper bush have dropped off late in the growing season. Like capers, caperberries come packed in brine or possibly salt. Unlike capers, caperberries are usually sold with their stems.
- could replace the warm peppers with a little paprika for color and orange zest...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 2 servings | |
| Calories 224 | |
| Calories from Fat 44 | 20% |
| Total Fat 4.97g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1118mg | 32% |
| Total Carbs 41.61g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.03g | 4% |
| Protein 4.83g | 8% |
