Potato Salad with Olives, Capers, and Parmesan
Michael Barnett
Because of the lack of mayonnaise this potato salad is ideal for outdoor parties and buffets.
ingredients
- 3 pounds small red potatoes, halved
- 2 tablespoons dry white wine
- 2 tablespoons champagne vinegar
- 1/2 cup green olives pitted and halved lengthwise
- 1/2 cup red bell pepper cored seeded and sliced into thin strips
- 1/2 cup yellow bell pepper cored seeded and sliced into thin strips
- 1/2 cup thinly sliced green onions
- 3 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon rind
- 2 teaspoons chopped fresh oregano
- 2 garlic cloves minced
- 1/2 cup (2-ounces) Parmigiano-Reggiano cheese
directions
- 1
Biol the potatoes in a large stockpot over medium-high heat until just tender. Drain over the sink in a colander; place a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. Return the potatoes to the stockpot and toss with the wine and vinegar. Allow to stand 10 minutes while the potatoes absorb the liquid.
- 2
To prepare olive mixture, combine olives and next 8 ingredients in a large serving bowl. Add potatoes and cheese; toss gently to combine.
notes
Mom loves this. Feel free to vary the ingredients with kalamata olives, basil, or dill
Source: Cooking_Light
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