Potato Salad With Tomatoes And Capers Food

POTATO SALAD WITH OLIVES, TOMATOES, AND CAPERS

Steps:

• Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.

PUTTANESCA TOMATO SALAD WITH FRIED CAPERS

Steps:

• Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
• Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

RED POTATO AND TOMATO SALAD

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE

Steps:

• Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
• Season with salt and pepper and whisk well to combine.
• Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
• In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
• Drain and cool slightly.
• If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
• Pour the vinaigrette over the potatoes and mix gently until coated.
• Taste for seasoning and adjust.
• Transfer to a serving bowl and refrigerate for at least 1 hour.
• Remove the potato salad from the refrigerator 1 hour before serving.
• Garnish with the parsley and serve.

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS

Steps:

• Cook potatoes in boiling salted water until tender, about 30 minutes.
• Drain and cool.
• Peel potatoes and cut into 1 inch pieces and place in a bowl.
• Add oil; toss to coat.
• Add cucumber, tomatoes, onion, olives, basil and capers.
• Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
• Garnish with eggs and serve.

PERFECT POTATO SALAD WITH CAPERS

Steps:

• Cook potatoes, whole, unpeeled for 30-40 minute Peel it, while still warm, cut into small cubes.
• Put it into deep dish, add wine.
• Add capers, cucumbers, parsley, chives, eggs.
• Separately mix vinegar, mustard and oil, salt and pepper to taste. Pour it in the same deep dish.
• Mix it carefully.
• Serve, season with lemon and parsley leaves.

WARM POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS

Steps:

• Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
• Cook potatoes in simmering salted water for 10-15 minutes or until tender.
• Drain well then toss with the prepared dressing.

POTATO SALAD WITH CAPERS, KALAMATA OLIVES AND ARTICHOKE HEARTS

Steps:

• In a large pot of boiling water cook the potatoes until fork tender.
• Drain and set aside to cool. Once cooled, cut up into chunks. If you wish, you can peel the potatoes before cutting up into chunks.
• Add the potatoes to a salad bowl. Pour the vegetable broth over the potatoes and stir gently to coat.
• Add the fresh parsley, kalamata olives, artichokes, olive oil, vinegar, green onion, capers and garlic. Toss. Season to taste with salt and pepper.
• To serve warm, allow salad to sit for 30 minutes or chill to serve cold.
• Just before serving, adjust seasonings if necessary.
• Servings are estimated.
• For Vegetarain option omit the chicken broth and use Vegetable broth.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
• Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
• Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

POTATO SALAD WITH TOMATOES AND CAPERS

Steps:

• Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle.
• Peel the potatoes and cut them into 1/3-inch cubes. Drop them into a mixing bowl, separating the cubes as you go. Add the tomatoes, onion, olives, capers, parsley, and red pepper. Toss gently. Crumble the oregano over the top, pour in the oil, and toss gently.
• Transfer the salad to a large serving dish. Drain the sardines and blot them with paper towels, then arrange them over the salad. Let this sit for 30 minutes, and serve it at room temperature.