Potato Salad With Tomatoes And Capers Recipes

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.

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.

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.

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.