New Potato Salad
There’s something very ‘game day’ about potato salad. This beauty will win you raves on your buffet table and only you’ll know just how healthy it is for your friends.
Makes 4-6 servings
2/3 cup extra virgin olive oil
3-4 shallots, finely diced
1/4 cup balsamic vinegar
juice of ½ fresh lemon
2 teaspoons brown rice syrup
3-4 sprigs fresh flatleaf parsley, finely minced
2-3 stalks fresh basil, leaves removed, finely diced
1-2 basil sprigs, for garnish
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.