Potato Salad With Capers, Kalamata Olives and Artichoke Hearts |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From our local newspaper. Use any thin skinned potatoes with a lower starch content. Can be served warm or chilled. Ingredients:
2 lbs red potatoes or 2 lbs yukon gold potatoes, scrubbed, unpeeled |
1/2 cup vegetable broth or 1/2 cup chicken broth |
1/2 cup fresh italian parsley, chopped |
1/2 cup kalamata olive, pitted |
1/2 cup marinated artichoke, chopped |
1/3 cup extra virgin olive oil |
1/4 cup white wine vinegar |
1/4 cup green onion, thinly sliced |
2 tablespoons capers, drained |
3 garlic cloves, minced |
salt, to taste |
fresh cracked black pepper, to taste |
Directions:
1. In a large pot of boiling water cook the potatoes until fork tender.
2. Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
3. Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
4. Add the fresh parsley, kalamata olives, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
5. To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
6. Just before serving, adjust seasonings if necessary.
7. Servings are estimated.
8. For Vegetarain option omit the chicken broth and use Vegetable broth.
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