Potato Picatta Salad

Briny olives and capers, plus a lemon-mustard dressing, spiff up the spuds in this totally modern twist on potato salad.

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Reviews (0)

3.0 by 4 people

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  • Makes: 18 servings
  • Serving Size: 1/2 cup
  • Makes: 9 cups
  • Prep: 20 mins
  • Total Time: 20 mins

Potato Picatta Salad

Directions

  1. For salad: In a large saucepan combine potatoes and enough salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until potatoes are just tender. Drain well; cool slightly. Transfer to a serving bowl. Add olives, parsley, and capers.
  2. For dressing: In a screw-top jar combine oil, lemon zest and juice, shallot, mustard, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; shake well. Pour dressing over potato mixture; toss. If desired, top with Parmesan.

From the Test Kitchen

Refrigerate the dressed salad up to 24 hours. Add Parmesan just before serving.

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Nutrition Facts (Potato Picatta Salad)

  • Per serving:
  • 97 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 143 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 2 g pro.

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Reviews (1)

4 Ratings
197 Days Ago
1.0
This is a most delicious recipe...sooo Good.
I added more green olives and capers....I also used the green olives that had a red center...I used yellow yukon and they tasted great but I like the color of the red potatoes you have in the picture...next time I will use both...

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