Sunday, February 28, 2010
Usually when you think of potato salad you don't think of it being Italian or it being warm but this one is really good and it uses no mayonnaise. Instead it's made with olive oil and some wine vinegar and it's served warm. You can, however, eat it cold if you want to. This comes from Lidia's Italian American Kitchen cookbook.
Warm Potato, Onion and Caper Salad (Insalata Calda di Patate, Cipolla e Capperi
Recipe courtesy of Lidia Bastianich
1 lb Idaho or Yukon Gold potatoes, scrubbed but unpeeled
1 small red onion sliced thin (about 1 cup)
1/3 cup chopped fresh Italian parsley
1/4 to 1/3 cup tiny capers, drained
1/3 cup extra virgin olive oil, or as needed
salt and pepper to taste
Red wine vinegar, optional
Boil potatoes and cook until they are tender when poked with a fork. Drain the potatoes and let them stand until cool enough to handle but still quite warm.
Cut the potatoes into 1/2 inch slices and set them in a serving bowl. Scatter the onion, parsley and capers over the potatoes, drizzle 1/3 of the oil over them and season with salt and pepper. Toss gently until all the ingredients are evenly distributed. There should be enough olive oil to make the vegetables glisten. If not, drizzle in a little more and toss gently. Taste and season with additional salt and pepper and a drizzling of vinegar if you like. Serve immediately.