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Cooking Teacher

New Potato Salad

A summer classic, with a twist. Not potato salad as we, in America know it; this is potato salad, Italian-style…no heavy mayo here, just richly flavored with olive oil and herbs. You won’t miss the deli.

Makes 8-10 Servings

Ingredient List: 

2 pounds new potatoes, unpeeled, cut into ½-inch cubes
Sea salt
1 small red onion, finely diced
3 to 4 tablespoons capers, drained (do not rinse)
3 or 4 ripe tomatoes, diced (do not peel or seed)

Dressing
2/3 cup extra-virgin olive oil
3 or 4 shallots, finely diced
¼ cup balsamic vinegar
Juice of ½ lemon
2 teaspoons brown rice syrup
3 or 4 sprigs flat-leaf parsley, finely minced
2 or 3 stalks fresh basil, leaves removed and finely diced
Sea salt
1 or 2 basil sprigs, for garnish

Step By Step Instructions: 

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

Make dressing: Place oil and shallots in a small saucepan and cook over low heat 3 to 4 minutes to soften shallots. Remove from heat and whisk in remaining ingredients, seasoning with salt to taste--remember the salty flavors of the capers. Allow dressing to cool about 3 minutes before gently tossing it with the potatoes. Serve warm, garnished with basil sprig.