Italian Potato Salad With Rosemary Lemon And Capers Recipes
POTATO SALAD WITH ROSEMARY & CAPERS DRESSING
This easy potato salad is dressed with a simple and light rosemary dressing with capers.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads Side Dishes
Time 50m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 33 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 159 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS
Steps:
- Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
- Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
- Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
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- Fill a large pot halfway full with water and 1 tablespoon salt (don’t worry, most of that salt stays in the water, but it does help to season the potatoes all the way through. Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).
- While potatoes are cooking prepare the dressing by combining all dressing ingredients in a bowl and whisking till oil and mustard are well incorporated
- Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt or kosher salt and pepper to taste. Transfer to a serving bowl. I like to let the salad sit at room temperature for 30 minutes or so before serving to allow the flavors to meld and the dressing to absorb into the potatoes. Drizzle with just a bit more olive oil just before serving. Serve at room temperature or warm slightly in the microwave before serving.
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