Potato Salad With Rosemary & Capers Dressing
This refreshing salad features tender red-skinned potatoes, juicy tomatoes, and a zesty dressing made with a flavorful combination of olive oil, lemon juice, capers, rosemary, and garlic. The earthy and fresh ingredients meld together to create a delightful dish perfect for a light lunch or a side to a summer meal.
— Constant Cookbook
Ingredients
- 2 1/2 lbs. red-skinned potatoes, cut into 1/4-inch rounds
- Dressing:
- 6 tbsp extra-virgin olive oil
- 4 tbsp fresh lemon juice
- 2 tbsp capers
- 2 tbsp minced fresh rosemary
- 1 clove garlic, minced
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 2 medium tomatoes, cut into 1/2-inch pieces
Instructions
- Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
- For the dressing, whisk together olive oil, lemon juice, capers, rosemary garlic, salt and pepper in a medium bowl.
- Layer one-third of the potatoes and tomatoes in a large serving bowl. Spoon over one-third of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.
Yield
6 servings
Nutrition
- Calories: 268 kcal
- Carbohydrate Content: 33 g
- Protein Content: 4 g
- Fat Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 159 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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