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Potatoes, Olives and Capers with Lemon-Dill Vinaigrette | www.tasteandtellblog.com

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 | www.tasteandtellblog.com

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.

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

  1. Rosa's Yummy Yums says:

    What a wonderful potato dish! Refined and tasty!

    Cheers,

    Rosa

  2. Joanne says:

    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!

  3. Chef Aimee says:

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

  4. Kim says:

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

  5. Mary says:

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

  6. Jennyjen says:

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

  7. kat says:

    What a nice change from regular potato salad

  8. Megan says:

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

  9. eatme_delicious says:

    This looks and sounds like it was amazing!

  10. Mrs. L says:

    Just like Jennyjen, you had me at potatoes!

  11. Erin from Long Island says:

    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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