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New Potato Salad

Growing up in an Italian household, our version of potato salad was different than the mayonnaise-laden version my friends had at picnics. Our family version is just as delicious, but lighter...and in my view so much more flavorful.

2 pounds new potatoes, 1/2-inch cubes, do not peel
Sea salt
1 small red onion, finely diced
3-4 tablespoons capers, drained, do not rinse
3-4 ripe tomatoes, diced, do not peel or seed

2/3 cup extra virgin olive oil
3-4 shallots, finely diced
1/4 cup balsamic vinegar
Juice of 1/2 fresh lemon
2 teaspoons brown rice syrup
3-4 sprigs fresh parsley, finely minced
2-3 stalks fresh basil, leaves removed, finely diced
1-2 basil sprigs, for garnish
Sea salt

Bring a large pot of water to a boil. Add the potatoes, a pinch of salt and cook until just tender, 12-15 minutes. Drain and transfer to a mixing bowl. Mix in red onions and capers. Gently fold in tomatoes. Set aside.

To make the dressing, place oil and shallots in a small saucepan and cook over low heat for 3-4 minutes to soften the shallots. Remove from heat and whisk in balance of ingredients, seasoning with salt to taste--remember the salty flavors of the capers. Allow dressing to cool for about 3 minutes before gently tossing it with the potatoes. Serve warm, garnished with whole basil sprigs. 

Makes 8-10 servings


Ergo Chef
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