Potatoes with Capers and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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(Patatas Con Alcaparras Y Eneldo) Note: An interesting variation on potato salad (the dressing includes orange juice, capers, and fresh dill) and always a good addition to a tapas menu. Ingredients:
1 1/2 lbs potatoes, preferably red waxy |
1/2 cup olive oil |
2 tablespoons fresh lemon juice |
2 tablespoons orange juice |
2 tablespoons onions, minced |
2 tablespoons parsley, minced |
1 tablespoon fresh dill, minced |
4 teaspoons small capers |
to taste salt |
to taste pepper, freshly ground |
to taste fresh dill, for garnish |
Directions:
1. Boil the potatoes in their skins in salted water until tender.
2. While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature.
3. Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
4. Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
5. Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
6. Serve at room temperature, decorated with a sprig of dill.
7. [May be prepared ahead]
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