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
Printable Recipe
Potato Salad with Rosemary & Capers Dressing
Ingredients
- 2 ½ pounds red-skinned potatoes cut into ¼-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
- â…› teaspoon kosher salt
- â…› teaspoon freshly ground black pepper
- 2 medium tomatoes cut into ½-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.
The Food Hunter
Great potato salad. The dressing sounds delicious.
Kathleen
Dara, this looks amazing! I love potatoes any which way I can have them!
Alison @ Ingredients, Inc.
sounds so fresh. I can't wait to try this caper dressing
Barbara | Creative Culinary
Although I love the potato salad I've made since I was a young girl; I've grown more and more fond of a version similar to yours, dubbed French Potato Salad in our house. How easy is this...and how versatile too! On top of the lighter mouthfeel and the fresh taste of herbs...I love that it's not made with ingredients that spoil in the heat of a BBQ. Capers I've not done...but now will; thanks for the idea!
Pretend Chef
I love the sounds and looks of this. I am such a potato salad fan and am up trying it in a new way. The addition of capers makes me absolutely giddy. Yummy!
Michelle @ Brown Eyed Baker
What a gorgeous potato salad! I love that the potatoes are sliced instead of chopped, and uses a light dressing.
Nichol
I love this! We are fans of potato salad and love changing it up!
KalynsKitchen
Looks delicious and the photos are wonderful.
Maria
Our rosemary is doing really well this year. I will have to use some up by making this salad!
bellini
We are always looking for special potato salad recipes!