Creamy Caper and Roasted Potato Salad

I’m from the Midwest.

The potato salad I grew up with was made with boiled potatoes and mayonnaise (traditional American Potato Salad).

Occasionally, we would have one at the neighbor’s house that was made with a hot bacon dressing and pickles (German Potato Salad).

Then I got my own kitchen and got to play outside the rules.

This one uses grill  rather than boiled potatoes, Greek yogurt rather than mayonnaise, and has lots of fresh, garden herbs along with capers to add a bit of interest.

Creamy Caper and Roasted Potato Salad

Total time: 30 minutes

Ingredients:

  • 2 medium potatoes  (about 10oz, 300gr total)
  • 1 tbs olive oil
  • 1 tsp paprika
  • 2 tbs Greek or plain yogurt
  • 1 tbs white wine tarragon vinegar
  • 1 tbs salad olive oil
  • 1 tbs capers
  • 2 tbs snipped fresh chives
  • 1 tbs snipped fresh basil

Caper Potato Salad

 Instructions:

  • Potatoes: 
  • Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
  • Put oil and paprika into bowl and mix.  Add potatoes and stir, coating thoroughly.
  • Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again….  and you should have one of these.
  • Cook on barbecue (grill) for 25 – 35 minutes or until done… and you will need to stir them with a long-handled spoon occasionally as they tend to develop ‘hot spots’ and can get a little crispy.
  • Or you can roast them in the oven:  Arrange potatoes on baking sheet with rim. Bake at 400F for 30 minutes.
  • Salad:
  • Put yogurt, vinegar and oil in a medium bowl and whisk well.
  • Add capers and herbs and stir.
  • When potatoes are done, add to dressing and stir to combine.  Serve hot, warm or cold.

Print Recipe

This is one of the more than 60 recipes in my latest book:

July Menus

Summer can be a busy time…. But we still want to eat well, use all the summer veggies, barbecue, and not spend a lot of time doing the work.

So….. Put four weeks worth of menus and recipes on your tablet or phone and you have it at your fingertips.  Each shopping list is right there as well. When you make an unplanned stop at the farmer’s market, pull up a shopping list and see what you can use.

It’s summertime – make the living easy.

You can buy it here: Seasonal Weekly Menus for Summer – July

Actually…. I would love it and appreciate it greatly if you would buy it.  Keeps wine on the table and all that.

And tell all of your friends to buy it.

And their friends.

And….

Last update on June 27, 2014

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