OLIVE CAPER POTATO SALAD
in red wine and garlic vinaigrette!
Makes 5 cups
2-1/2 lbs. potatoes (lg. red skinned work nicely, as do any other potatoes)
1/3 c. red or yellow onion strips; peel onion, cut off ends, then cut from tip to tip into quarters, then cut one segment crosswise into 1/8 inch wide strips, making 1/3 c.
2 T. capers, drained
8 Kalamata Greek olives, pitted; cut from tip to tip into 5 or 6 thin strips
8 green olives, pitted; cut from tip to tip into 5 or 6 thin strips
1/2 c. sweet red roasted peppers, cut into 1/2 inch squares
1 t. salt
freshly ground black pepper
2 T. extra virgin olive oil
1/2 c. red wine vinegar
1/2 t. garlic powder
1 t. dry mustard
2 T. brown sugar
Wash potatoes. Do not peel. Place in large pot, cover with water allowing one inch head space, then boil moderately till fork tender. Drain, rinse under cold water, then when warm enough to handle, peel.
Cut each potato into 1/2-3/4 inch cubes. Place potato cubes into large bowl. Add onion, capers, olives, red roasted peppers and salt. Toss.
In small mixing bowl combine remaining five ingredients. Stir well, then pour over potatoes and toss till coated. You’ll have enough dressing to allow the potatoes to soak it up, while they set in the refrigerator, covered, for 1-2 hours before serving.
Notes: Do not salt the water while cooking the potatoes. If you like olives, you’ll love this version of potato salad. A prominent olive flavor combines perfectly with the other ingredients to support their pungent, salty flavor. Serve as a main or side dish salad.
We use a lot more vinegar than olive oil so that the potatoes soak in the flavor of the vinegar. It keeps the salad flavorful and less oily. Each potato salad is different. What we’re trying to achieve is different taste experiences.