Almond Caper Potato Salad Recipes

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POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS



Potato Salad With Capers, Kalamata Olives and Artichoke Hearts image

From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled
1/2 cup vegetable broth or 1/2 cup chicken broth
1/2 cup fresh Italian parsley, chopped
1/2 cup kalamata olive, pitted
1/2 cup marinated artichoke, chopped
1/3 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup green onion, thinly sliced
2 tablespoons capers, drained
3 garlic cloves, minced
salt, to taste
fresh cracked black pepper, to taste

Steps:

  • In a large pot of boiling water cook the potatoes until fork tender.
  • Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
  • Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
  • Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
  • To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
  • Just before serving, adjust seasonings if necessary.
  • Servings are estimated.
  • For Vegetarain option omit the chicken broth and use Vegetable broth.

Nutrition Facts : Calories 178.7, Fat 10.1, SaturatedFat 1.4, Sodium 155.2, Carbohydrate 20.8, Fiber 3.4, Sugar 1.7, Protein 2.8

PERFECT POTATO SALAD WITH CAPERS



Perfect Potato Salad With Capers image

Make and share this Perfect Potato Salad With Capers recipe from Food.com.

Provided by Kata Zlata

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs potatoes, unpeeled, washed
4 hard-boiled eggs (optional)
4 tablespoons white wine
3 tablespoons balsamic vinegar
8 tablespoons olive oil
2 tablespoons mustard
2 tablespoons capers
3 small pickled cucumbers, cut into strips
parsley, chopped
chives, chopped
salt
pepper

Steps:

  • Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
  • Put it into deep dish, add wine.
  • Add capers, cucumbers, parsley, chives, eggs.
  • Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
  • Mix it carefully.
  • Serve, season with lemon and parsley leaves.

Nutrition Facts : Calories 441.9, Fat 27.5, SaturatedFat 3.8, Sodium 230.2, Carbohydrate 42.7, Fiber 5.4, Sugar 3.8, Protein 5.1

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