Potato Salad with Tomatoes and Capers


  • 1 ½ pounds yellow-fleshed potatoes, scrubbed
  • Coarse salt
  • 1 pint cherry tomatoes, halved (quartered if very large)
  • 1 small red onion, thinly sliced
  • 1/3 cup oil-cured black olives, pitted and halved
  • 2 tablespoons salted capers, well rinsed and drained
  • 1/3 cup chopped flat-leaf parsley
  • + 4 more ingredients
    • Pinch of crushed red pepper flakes
    • 1 teaspoon dried oregano
    • ¼ cup olive oil
    • 1 (3.75 ounce) can sardines in olive oil

1. Put the potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain on a rack set in the sink and leave them there until cool enough to handle. 2. Peel the ...

View full recipe at SpringPad


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