This is a recipe that I was quite fond of in the Eighties but probably haven’t made since then. I rediscovered it recently in a small box while cleaning out some dusty, rarely used kitchen cabinets. I’d written it down on an index card then forgot about it. It tastes as good as I remembered, though I modified it from the original in that I added capers. I’m not sure that I even knew what a caper was in 1989. Funny.
very much marinated potato salad
6 to 7 medium red potatoes
2/3 cup olive oil
¾ cup wine vinegar (I used Italian white wine vinegar)
black pepper to taste
1½ tsp salt
5 scallions, minced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
¼ cup minced parsley
1 tbsp capers in brine
tomato cut in chunks to garnish (optional)
Wash potatoes thoroughly. Cut in half the long way then slice them thinly. I used a food processor for that, as I don’t have the patience or skill of Julia Child.
Combine potato slices, olive oil, vinegar, black pepper and salt in a large cooking pot. Bring to a boil then lower to simmer. Cover and cook for about thirty minutes or until potatoes are just tender. Remove from heat and cool completely. I refrigerated mine over night.
Before serving, fold in remaining ingredients. Garnish with tomato chunks, if you like (I forgot). This is a great alternative to potato salad with mayonnaise. We ate it with a leafy green salad for a meal before visiting friends for late evening drinks. It would also be perfect as a side for barbecue or part of a picnic lunch in Wine Country.