Potato Salad With Capers And Radishes
serves 4-6
Recipe from Washington Post
This delicious Italian-flavored potato salad gets its sensational red-pink color from pickled beet juice.
Read more about this recipe at the Washington Post.
ingredients
3 pounds new potatoes, cleaned
1/2 cup liquid from pickled red beets
1/2 cup olive oil
2 tablespoons capers, drained and rinsed
2 to 3 tablespoons chopped flat-leaf parsley leaves
6 to 8 radishes, cut into thin slices
1 to 2 tablespoons freshly squeezed lemon juice
Parmesan, prosciutto or anchovies (optional)
timer
prep: 10 minutes
total: 40 minutes
tools
large pot
thick needle
large, stain-resistant bowl
salad bowl
instructions
1. Boil the potatoes in a large pot of lightly salted water over high heat for 15 to 25 minutes, depending on the potatoes' size, just until they are fork-tender. When the potatoes are cooked, use a thick needle to prick them about a dozen times. (This should be done carefully while the potatoes are still hot.) Place them in a large, stain-resistant bowl.
2. Add the beet liquid to the bowl and toss the potatoes for about 1 minute. Remove the potatoes and rinse under cool running water to remove most of the beet juice on the surface of the potatoes.
3. Cut the potatoes into halves or quarters. Transfer to a salad bowl and add the oil, capers, parsley and radishes. Toss gently and season with lemon juice and salt to taste. Add parmesan, prosciutto or anchovies, if desired.
