Calabrian Potato Salad

Cooking With Nick Stellino
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Ingredients:

1 1/2 pounds white new potatoes, washed
1 (5 3/4 ounce) can large pitted California black olives, halved
1 red or green bell pepper, cut into 1/2 inch dice
4 tablespoons drained capers
1 garlic clove
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup mayonnaise
2 tablespoons coarsely ground mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup potato cooking water (see directions)
Reserved potato peels (see directions)
Serves 8 To 10
Printable Version
Put the potatoes in a large pot with enough cold water to cover by 2 inches, cover and bring to a boil. Once the water reaches a boil, remove the cover, reduce the heat to medium-low and cook for 35-40 minutes, until a knife can be inserted into the center with ease. Drain the water, reserving 1/4 cup for the dressing. Cool the potatoes in their skins for an hour. Peel the potatoes by gently scraping the skin off with a sharp knife. Reserve the potato skins for the dressing. Cut the potatoes into 1 inch dice and put in a large bowl with the olives, bell pepper and 2 tablespoons of the capers.
Place the garlic, parsley, thyme, rosemary, olive oil, vinegar, mayonnaise, mustard, salt, pepper, the remaining capers, the reserved potato cooking water and the reserved potato skins in a food processor blender and process until well blended, about 1 minute. Pour over the potato mixture and mix well. Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.
Wine Suggestion - Pinot Noir
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