Warm Potato Salad With Capers Rocket Food

WARM POTATO SALAD WITH CAPERS & ROCKET

Steps:

• Scrub and leave some of the potatoes whole, then peel and cut the rest into equal sizes.
• Place the potatoes in a saucepan of salted water. Bring to the boil, then simmer for 20 minutes, or until tender. Drain in a colander and transfer to a large serving bowl.
• While the potatoes are still warm, add the remaining ingredients and season generously with sea salt and freshly ground black pepper. Transfer to plates and serve immediately.

WARM POTATO SALAD

Steps:

• In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

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.

POTATO SALAD WITH CAPERS AND ANCHOVIES

Steps:

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
• While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
• When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
• Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

WARM POTATO SALAD

Steps:

• Steam potatoes in a double boiler or steamer basket for 10-15 mins or until tender.
• Combine remaining ingredients in a large bowl and stir through warm potatoes, season with salt & pepper and sprinkle with extra chives to serve.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

POTATO SALAD WITH ROSMARY AND CAPERS

Steps:

• Peel potatoes and cut into 1.5cm dice. Cook diced potatoes in a large saucepan of boiling water until just tender (do not overcook), and drain.
• Panfry bacon until crisp. Transfer warm diced potato and bacon to a large bowl, stir in rosemary, capers, onion and mayonaise.
• Mix until all ingrediants are combined. Serve salad either warm or cold.