Tuesday, June 30, 2015

potato salad

Easy cooking, easy eating.
This salad is perfect with new potatoes, but if you can not find them choose those small, buttery, thin-skinned ones. I cut them in quarters or in half if they are smaller. Put them in the boiling water with a pinch of salt and cook for about 20-25 minutes. Drain them and return them to the pan with few tablespoons of extra virgin olive oil. Shake the pan so they are all glossy and covered with oil. Place them in a bowl and add chopped parsley, leeks, capers, pink peppercorns, lemon juice and zest and season with coarse sea salt. This is a version of a classic potato salad that we usually make as a side dish with grilled or baked fish. I like this salad warm rather then cold served as a light main dish for a carefree afternoons.

POTATO SALAD with capers and leeks
Serves 2                                                      
6-7 potatoes (medium)
3 tbsp extra virgin olive oil
1 medium leek, chopped
about two tbsp of chopped fresh parsley
½ lemon, juice and zest
tbsp capers, pickle capers
few pink peppercorns
coarse sea salt

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