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

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)

some key ingredients for very much marinated potato salad

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.