Warm Potato, Onion, and Caper Salad

Name: Warm Potato, Onion, and Caper Salad
Yield: Makes 6 servings
Ingredients: 1 pound Idaho or Yukon Gold potatoes, scrubbed but unpeeled; 1 small red onion, sliced thin (about 1 cup); 1/3 cup chopped fresh Italian parsley; 1/4 to 1/3 cup tiny capers, drained; 1/3 cup extra-virgin olive oil, or as needed; Salt (preferably sea salt); Cracked black pepper (see note page 139); Red-wine vinegar, optional

December 9, 2011

Try this salad as it was made traditionally, without vinegar. If you feel the capers don’t supply the necessary zing, sprinkle a little wine vinegar over the salad and toss it again. Warm salads like this take the chill out of a cold-cut lunch and go very well alongside grilled fish, chicken, or sausages.

Recipe notes

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