Cookbook of the Month Recipe – Potatoes, Olives and Capers with Lemon-Dill Vinaigrette |

Cookbook of the Month Recipe – Potatoes, Olives and Capers with Lemon-Dill Vinaigrette

Filed under Side Dish - Vegetable

Mar 6
It feels kind of strange to be blogging on a Saturday. I normally only blog Monday – Friday, but since I was a slacker yesterday, and didn’t post, today I get to post this week’s Cookbook of the Month selection!

This dish was really easy to put together. And I found some a pretty fingerling potato mix with all kinds of colors of potatoes. This recipe actually said to serve either hot or warm, but I actually liked it best chilled. It was kind of like a fancy potato salad. I only had 2 complaints. First, it was quite salty. With the olives, capers and added salt, it was a bit too much. Next time I would cut way back on any added salt, and I’d make sure to rinse the capers, which I didn’t do. Second, there was way too much vinaigrette. The original recipe called for a White Anchovy Vinaigrette, but I didn’t know where to find white anchovies. It said you could substitute any of the vinaigrette recipes, so I went with Lemon-Dill. The vinaigrette itself was delicious, but even though I didn’t make as much as the recipe called for, my potatoes were still swimming in the vinaigrette. I would go as far as halving the vinaigrette next time.

Overall, it was a delicious and easy side dish. A great start to my jump into Greek food!

Recipe Rating: 4.25 out of 5

Potatoes, Olives and Capers with Lemon-Dill Vinaigrette
adapted from How to Roast a Lamb

Serves about 15 as a side dish

prep time: about 15 minutes
cool time: 30+ minutes
cook time: about 10 minutes

2 pounds fingerling potatoes, scrubbed
Kosher salt, to taste
Cracked black pepper, to taste
3 to 4 tablespoons extra-virgin olive oil
1 1/4 cup small sprigs parsley
1/2 cup small sprigs dill
1/2 cup capers
18 mixed green and black olives, pitted and split
12 whole scallions, thickly sliced
Lemon-Dill Vinaigrette (recipe follows) or other vinaigrette of your choice*(read above)

Lemon-Dill Vinaigrette
1/2 cup fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
3 cloves garlic, smashed
1 small shallot, sliced
1 tablespoon kosher salt
generous grinding of black pepper
3/4 cup extra-virgin olive oil
Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.

In a very large skillet, sauté pan or pot, warm the oil over medium-high heat. When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, capers, olives and scallions, and shake the pan for 1 minute more; just to wilt the herbs and scallions. Add the Lemon-Dill Vinaigrette and warm through; transfer to serving platter and serve immediately.

For the Lemon-Dill Vinaigrette: In a small food processor, combine the lemon juice, dill, mustard, garlic, shallot, salt and pepper. With motor running, drizzle in the olive oil until smooth.
11 Comments

11 Responses to “Cookbook of the Month Recipe – Potatoes, Olives and Capers with Lemon-Dill Vinaigrette”

Rosa's Yummy Yums said on March 6th, 2010 at 3:47 pm

What a wonderful potato dish! Refined and tasty!

Cheers,

Rosa

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Joanne said on March 6th, 2010 at 6:41 pm

I'm pretty sure you could put capers on anything and I'd be super happy. This recipe looks delicious. What a great way to start off with this month's cookbook!

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Chef Aimee said on March 7th, 2010 at 6:30 pm

What a great recipe – this would be amazing with a roast leg of lamb for Easter.

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Kim said on March 7th, 2010 at 7:31 pm

I like the sound of your lemon-dill vinaigrette. It sounds delicious.

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Mary said on March 7th, 2010 at 9:59 pm

The vinaigrette sounds delicious. I also love the way your potato dish sounds. Lots of good things there. Have a wonderful day…Mary

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Jennyjen said on March 8th, 2010 at 2:21 am

Oooh yum!! You had me at potatoes. I can't wait to cover them with this vinaigrette. Delicious!

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kat said on March 8th, 2010 at 3:44 pm

What a nice change from regular potato salad

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Megan said on March 9th, 2010 at 3:29 am

This sounds like a dish that would be right up my alley-all the flavor combinations sound wonderful together! YUM!

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eatme_delicious said on March 9th, 2010 at 3:26 pm

This looks and sounds like it was amazing!

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Mrs. L said on March 10th, 2010 at 8:17 pm

Just like Jennyjen, you had me at potatoes!

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Erin from Long Island said on March 23rd, 2010 at 1:23 am

I really like this as a replacement for the mayo-loaded American potato salad. I am bookmarking this for summer potlucks and BBQs

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