I know it doesn’t seem like the time of year to be sharing a recipe for potato salad, but I just dug up my potatoes the other day and couldn’t wait to make this favorite.
I’m pretty tired of the gooey, mayonnaise laden potato salads of the past, so when a friend shared this recipe from Giada De Laurentiis I was anxious to try it. Instead of mayo, this salad is held together by olive oil. It has a wonderfully fresh taste and the addition of capers instead of pickles adds a bit of sophistication (don’t you think??).
Here is the recipe. My notes with variations follow.
Red Potato and Tomato Salad
1 pound baby red potatoes, halved or quartered (depending on size)
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15-20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper to taste. Refrigerate for 1 hour and gently toss again before serving.
*****Notes*****
- I used a variety of small tomatoes
- I omitted the black olives
- I added about 1 tablespoon of Dijon mustard to the olive oil
- I used lemon infused olive oil
Enjoy!
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