Potato Salad with Olives, Capers, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cook the potatoes and make the olive mixture up to a day ahead, then combine them just before serving. You can throw the cooked potatoes on the grill for a moment, which makes them crisp on the outside - and pretty, too. Ingredients:
3 pounds small red potatoes |
2 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
olive mixture |
2 tablespoons extravirgin olive oil |
1/2 cup chopped red bell pepper |
1/2 cup chopped yellow bell pepper |
1/2 cup green olives, pitted and halved lengthwise |
1/2 cup thinly sliced green onions |
3 tablespoons capers |
1 tablespoon grated lemon rind |
2 teaspoons chopped fresh oregano |
2 garlic cloves, minced |
2 ounces parmigiano-reggiano cheese, shaved (about 1/2 cup) |
Directions:
1. Preheat oven to 375°.
2. To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper. Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.
3. To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.
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