Thursday, April 26, 2012

Katie's Potato Salad

Can't ya tell I'm on a salad kick? :)  Summer is definitely here (at least it is in South Texas!) and it's time to swap the soup cookbooks for the light fresh salad recipes.

My daughter-in-law Katie, who writes the fab food blog The GD Kitchen, gave me this recipe a couple of years ago and it has become a summer staple in my house.  Again, this salad is great on its own, but is also a wonderful accompaniment to any meal.  It's great to take to a pot luck supper too.

Katie's Potato Salad
1 pound baby new potatoes, halved
1 pint cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat leaf parsley (I often use cilantro or a combination of both herbs)
2 tablespoons capers, rinsed and drained
1 tablespoon fresh thyme leaves
1/4 cup extra virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steam the new potatoes until fork tender; about 10-12 minutes; drain in a colander and allow to dry for five minutes.

In a mixing bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil and lemon zest.

Toss gently until all the ingredients are coated and season with salt and pepper.  Let flavors develop at room temperature for at least 30 minutes before serving.  Gently toss again before serving.

I served this with grilled tenderloin and it was the perfect supper.  There's even enough steak left over to make steak tacos for dinner tomorrow night!

Buon appetito!


  1. Yum, that's a unique potato salad! Sounds like it has a little tangy kick?

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