Potato Salad With Capers And Parsley
serves 2-4
Be sure to let the warm, simmered potatoes absorb the champagne vinegar for a few minutes before tossing them with the capers and parsley. The flavor of the champagne vinegar soaks into the potatoes and infuses every bite.
1 pound waxy potatoes, cut into 1/4-inch slices
3 tablespoons champagne vinegar
3 tablespoon capers, rinsed and drained
1/2 cup chopped fresh parsley
4 tablespoons olive oil
prep: 10 minutes
total: 45 minutes
large pot
colander
2 large baking sheets
large bowl
1. Put the sliced potatoes in a large pot along with 1 teaspoon kosher salt and enough water to barely cover the potatoes. Bring to a simmer over medium heat. Gently simmer the potatoes until they're tender but not falling apart.
2. Drain the potatoes and spread them out on the baking sheets. Drizzle them with the vinegar and a sprinkling of fresh ground black pepper and let them absorb the vinegar for 5 minutes.
3, Meanwhile, prep the capers and parsley. In a large bowl, toss the potatoes, capers and parsley together. Add more salt and pepper to taste.
2. Drain the potatoes and spread them out on the baking sheets. Drizzle them with the vinegar and a sprinkling of fresh ground black pepper and let them absorb the vinegar for 5 minutes.
3, Meanwhile, prep the capers and parsley. In a large bowl, toss the potatoes, capers and parsley together. Add more salt and pepper to taste.
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