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Potato Salad with Rosemary & Capers
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Description
This non-mayo version of potato salad involves layering boiled red-skinned potatoes with chopped tomatoes and a light vinaigrette made of fresh rosemary and capers. Dressing the potatoes while still warm allows the vinaigrette to be absorbed more thoroughly.
Ingredients
- 2-½ pounds Red-skinned Potatoes, Cut Into 1/4-inch Rounds
- 6 Tablespoons Extra Virgin Olive Oil
- 4 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Capers
- 2 Tablespoons Minced Fresh Rosemary
- 1 clove Garlic, Minced
- ⅛ teaspoons Kosher Salt
- ⅛ teaspoons Freshly Ground Black Pepper
- 2 whole Medium Tomatoes, Cut Into 1/2-inch Pieces
Preparation
Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
For the dressing, whisk together olive oil, lemon juice, capers, rosemary, garlic, salt and pepper in a medium bowl.
Layer 1/3 of the potatoes and tomatoes in a large serving bowl. Spoon over 1/3 of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.
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