This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Kissing a man with a beard is a lot like going to a picnic. You don't mind going through a little bush to get there!"
-Minnie Pearl, Comedian
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.
For potato salads choosing a waxy potato like red potatoes or Yukon Golds will work best (see Potatoes). After cooking they are not as flakey and hold together better.
Servings = 6 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers. Reheat gently. This is good served as cold potato salad also.
|2 lb||Yukon Gold or red potatoes (cut into 1 1/2 inch cubes)|
|3 Tbsp||olive oil|
|2 Tbsp||caper juice|
|3||ribs celery (diced)|
|fresh ground black pepper (to taste)|
|1 tsp||fresh thyme leaves|
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.
Serving size = about 1 1/2 cups
Servings = 6
Amount Per Serving
|Calories 181||Calories from Fat 62|
|% Daily Value|
|Total Fat 7g||33%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 29g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 3%||Vitamin C 51%|
|Calcium 3%||Iron 8%|
|Vitamin K 18 mcg||Potassium 714 mg|
|Magnesium 39 mg|