Friday, May 25, 2012

Potato salad with olive tapenade

Boiled potatoes are great at absorbing flavors when dressed while warm. New potatoes steamed in their jackets, chopped and dressed with a tangy dressing of olive tapenade, sherry vinegar and olive oil is a refreshing change from the usual mayonnaise based potato salad. A little crunch from the sweet vidalia onions and some added freshness from the last minute addition of parsley makes a perfect potato salad just in time for the Memorial Day barbecue.

Potato salad with Olive tapenade

10 small baby potatoes, any color will do
2 tablespoon finely chopped Vidalia onions
2 tablespoons finely chopped parsley leaves

3 teaspoons olive tapenade
2 teaspoons sherry vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt

  1. Boil the potatoes in the their jackets for about 15 minutes till fork tender. Drain and set them aside till cool enough to handle. (They should be warm - otherwise they will not absorb the dressing as well).
  2. Chop the boiled potatoes into quarters and place in a mixing bowl along with the chopped onions.
  3. Make a dressing with the tapenade, sherry vinegar, olive oil and salt. Pour over the potatoes and mix the dressing so that the potatoes are coated evenly. Let the potatoes absorb all the flavors for about an hour. Transfer to a serving bowl and mix in the chopped parsley.
  4. Serve at room temperature.
Serves 2 to 3

Note: Another potato salad that you might like : Grilled potatoes with basil vinaigrette

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