Red Potato And Broccoli Salad With Caper Vinaigret... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Went to make a potato salad today and I was dreadfully short on the potatoes. Decided to blanch from broccoli florets, and dress with the caper vinaigrette. Yummy and it will be a keeper. Ingredients:
6 to 7 small red potatoes if bigger than a golf ball, quarter them |
splash of vermouth |
1 teaspoon of salt |
splash of sherry vinegar |
2/3 of a lb. of broccoli florets |
1/3 cup of chopped roasted red pepper |
1/2 cup of pepperoni slices, slivered |
1/2 cup of grated parmesan cheese |
1/2 cup of sliced red onion |
dressing |
2 cloves of garlic |
1 tbsp of dijon mustard |
1 tbsp. of sherry vinegar |
pinch of cracked red pepper flakes |
2 tablespoons of capers drained |
1/3 cup of olive oil |
Directions:
1. Prep potatoes and bring to a boil in large sauce pot of heavily salted water. cook until just barely tender, about 10 minutes.
2. Using slotted spoon move potatoes to a large salad bowl,
3. immediately douse with a splash of vermouth, vinegar and sprinkle of salt. The hot potatoes soak up the flavor and it makes a difference.
4. In the pot of water the potatoes were cooked in, quickly blanch the broccoli so that it remains green but it becomes more palatable and tender
5. Drain and cool immediately.
6. Make dressing by whisking vinegar, mustard, garlic and pepper with the oil. Add capers.
7. Toss dressing over the warmed potatoes, add the broccoli,
8. chopped pepperoni, diced peppers, sliced red onion and parmesan cheese.
9. Toss gently and chill.
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