As I showed a couple of weeks ago, the raised vegetable beds that my husband built are filled to capacity with fresh vegetables and herbs. The rosemary plant is in a “no holds barred” battle, duking it out with the basil and tomato plants for sunlight. We are impartial judges and are doing our best to disentangle the fighting foliage. In the meantime, the prolific rosemary allows us to make unlimited batches of roasted potatoes and Grilled Lemon Rosemary Chicken. It was time to add another dish to the repertoire so we could use our garden bounty, and this potato salad was just the thing.
A summertime barbecue just isn’t the same without a side of potato salad. Every now and then I like to indulge in a few bites of a traditional mayo-based salad, complete with hard-boiled eggs and sweet pickles. In recent years, however, I’ve steered clear of these creamy versions and moved to lighter fare, such as Potato Salad with Gorgonzola, Sage & Red Chiles or Pesto Potato, Tomato & Fresh Mozzarella Salad. This particular version involves layering boiled red-skinned potatoes with chopped tomatoes and a light vinaigrette made of fresh rosemary and capers. Dressing the potatoes while still warm allows the vinaigrette to be absorbed more thoroughly.
The recipe:
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.
Other potato salad recipes:
Cookin’ Canuck’s Potato Salad with Gorgonzola, Sage & Red Chiles
Cookin’ Canuck’s Pesto Potato, Tomato & Fresh Mozzarella Salad
101 Cookbooks’ Grilled Potato Salad
Guilty Kitchen’s Grainy Dijon Potato Salad
My Cooking Hut’s Purple Majesty Potato Salad
Potato Salad with Rosemary & Capers Dressing
Ingredients
- 2 1/2 pounds red-skinned potatoes cut into 1/4-inch rounds
Dressing:
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons minced fresh rosemary
- 1 clove garlic minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon 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.
Nutrition
Tracy
So lovely and light. Love it!
Katrina
This salad looks so tasty. Great flavour ideas!
Courtney
This looks absolutely beautiful .. Wow! I’ve never had a non-mayo potato salad. Can’t wait to try 🙂
Cooking Creation
Wow… this sounds so good! My husband would kill me if I strayed from his mayo, sugar and vinegar potato salad, though. 🙁
Drick
dog-gone-it, this is so similar to the salad I just made for a BBQ dinner…. something about the capers working within the dressing – the tomatoes sits beautifully along side the potatoes…
Dara (Cookin' Canuck)
I hope we get to see your version on your blog, Drick!
Carolyn
I love rosemary and I love capers, and they must be wonderful on potato salad. My garden has gone a bit wild as well. We had some volunteer zucchini plants spring up, most likely from seeds in our compost, and they’ve essentially crowded out the lettuce.
Elizabeth
Mmm, I have a bad bad love of capers. I try to sneak them into so many dishes. I love those salty little berries. My sister, when I was a kid, used to stand at the refrigerator door with a spoon eating them out of the jar. My mother would by extra large packages of them just for her.
This is a lovely potato salad, something right up my alley. I also have a huge rosemary bush duking it out with my strawberries, sage and a lily! The rosemary is clearly winning…
Maureen
I love how you’ve cut the potatoes and the rosemary dressing sounds so much better than a tub of mayonnaise.
kankana
Love the idea of the rosemary dressing .. and this salad looks so delicious.
Marla
Great looking potato salad….dressing while still warm is a very, very smart thing to do. If we lived closer I would be hitting you up for those fresh herbs. Have a great weekend!
Miss @ Miss in the Kitchen
Rosemary is my favorite herb for potatoes, sounds fantastic!
Krista {Budget Gourmet Mom}
I love a classic potato salad but it can be so heavy. This sounds so filling but lighter and perfect for summer! Yum!
Kimby
My rosemary plant is still thriving in spite of the heat and I have capers in the fridge… tomorrow morning’s Farmers Market will supply the fresh tomatoes. Thank you for this lighter version of potato salad, Dara!