Receta Potato Salad Recipe with Rosemary & Capers Dressing
Potato Salad Recipe with Rosemary & Capers Dressing
As I showed a couple of weeks ago, the raised vegetable beds that my husband built are filled to capacity with fresh vegetables and herbs. The rosemary plant is in a “no holds barred” battle, duking it out with the basil and tomato plants for sunlight. We are impartial judges and are doing our best to disentangle the fighting foliage. In the meantime, the prolific rosemary allows us to make unlimited batches of roasted potatoes and Grilled Lemon Rosemary Chicken. It was time to add another dish to the repertoire so we could use our garden bounty, and this potato salad was just the thing.
A summertime barbecue just isn’t the same without a side of potato salad. Every now and then I like to indulge in a few bites of a traditional mayo-based salad, complete with hard-boiled eggs and sweet pickles. In recent years, however, I’ve steered clear of these creamy versions and moved to lighter fare, such as Potato Salad with Gorgonzola, Sage & Red Chiles or Pesto Potato, Tomato & Fresh Mozzarella Salad. This particular version involves layering boiled red-skinned potatoes with chopped tomatoes and a light vinaigrette made of fresh rosemary and capers. Dressing the potatoes while still warm allows the vinaigrette to be absorbed more thoroughly.
The recipe:
Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
For the dressing, whisk together olive oil, lemon juice, capers, rosemary garlic, salt and pepper in a medium bowl.
Layer one-third of the potatoes and tomatoes in a large serving bowl. Spoon over one-third of the dressing.
Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.
- Other potato salad recipes:
- Cookin’ Canuck’s Potato Salad with Gorgonzola, Sage & Red Chiles
- Cookin’ Canuck’s Pesto Potato, Tomato & Fresh Mozzarella Salad
- 101 Cookbooks’ Grilled Potato Salad
- Guilty Kitchen’s Grainy Dijon Potato Salad
- My Cooking Hut’s Purple Majesty Potato Salad
- Potato Salad with Rosemary & Capers Dressing
- From the kitchen of Cookin Canuck. Adapted from Bon Appetit Magazine.
- Ingredients
- 2 1/2 lbs. red-skinned potatoes, cut into 1/4-inch rounds
- Dressing:
- 6 tbsp extra-virgin olive oil
- 4 tbsp fresh lemon juice
- 2 tbsp capers
- 2 tbsp minced fresh rosemary
- 1 clove garlic, minced
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 2 medium tomatoes, cut into 1/2-inch pieces
Instructions
Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
For the dressing, whisk together olive oil, lemon juice, capers, rosemary garlic, salt and pepper in a medium bowl.
Layer one-third of the potatoes and tomatoes in a large serving bowl. Spoon over one-third of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.
2.0
barbecue,
caper,
capers,
dressing,
picnic,
potato,
potato salad,
rosemary