Warm Potato Salad
Servings
6Serving size
about 1 1/2 cups
COOKING TIME
30 Minutes
This recipe can be multiplied and makes great leftovers. Reheat gently or serve cold.
Ingredients
| 4 quart Water |
| 2 pound Yukon gold potatoes (or red potatoes, cut into 1 1/2 inch cubes) |
| 3 Tbsp. Olive oil |
| 2 Tbsp., drained Capers |
| 2 Tbsp Caper liquid |
| 3 Medium stalk Celery, raw (diced) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Fresh thyme |
Instructions
Place the water in a large stock pot over high heat.
Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.
Cook the potatoes about 10 - 15 minutes until slightly soft in the middle. They should be firm when squeezed.
Remove from heat and drain water.
Add the olive oil, capers, caper juice, celery, salt, pepper and thyme leaves. Toss well. Serve warm.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Warm potato salads are perfect for serving with a casual dinner party. A grilled steak, barbecue chicken or shrimp all make the perfect meal. The flavor of the olive oil, thyme and capers com through in the warm vinaigrette.