Potato Salad with Piccata Vinaigrette
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Potato Salad with Piccata Vinaigrette
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A summer favorite! This tender potato salad with piccata-inspired vinaigrette is bright and zippy with flavors of lemon, capers, garlic, shallots, fresh herbs and a splash of vinegar. Easy to make and comes together fast!
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Ingredients
- 4 pounds Yukon Gold potatoes small
- 3 tablespoons red wine vinegar
- 3 tablespoons shallot diced
- 3 tablespoons capers plus extra for adding in
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ cup extra virgin olive oil
- 3 tablespoons parsley chopped, fresh
- 3 tablespoons chives chopped
- 1 tablespoon thyme chopped fresh
- ⅓ cup Parmesan Cheese shaved
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and boil for 10 to 12 minutes, or until the potatoes are fork tender.
- While the potatoes boil, make the dressing. Whisk together the vinegar, shallots, capers, lemon juice, zest, garlic and a big pinch of salt and pepper. Whisk in the olive oil until emulsified.
- Drain the potatoes when tender and let cool. Gently slice them in half. Drizzle with the piccata vinaigrette. Add in more capers if you wish. Add in the fresh herbs and toss again. Toss a few more times to make sure everything is combined. Sprinkle on the parmesan cheese and toss again before serving. Taste and season with more salt and pepper if needed.
- Enjoy!
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