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 pounds new potatoes, 1/2-inch cubes, do not peel
1 small red onion, finely diced
3-4 tablespoons capers, drained, do not rinse
12-16 cherry tomatoes, halved
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.