Copyright 2007, Robin Miller, Quick Fix Meals
6 small or 4 medium red potatoes, cut in half (or quartered if slightly bigger)
1/2 cup drained capers
1/2 cup diced ripe tomato
1/4 cup minced red onion
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoons chopped fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper
Place the potatoes in a large saucepan and pour in enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes.
Drain and transfer the potatoes to a large bowl. While they are still warm, add the capers, tomato, onion, oil, vinegar, and thyme and toss to combine. Season to taste with salt and pepper.
Storage Savvy:
You can make this dish up to 3 days in advance and refrigerate until ready to serve. Serve chilled, at room temperature, or warm (reheat in the microwave for 2 to 3 minutes on high).
6 small or 4 medium red potatoes, cut in half (or quartered if slightly bigger)
1/2 cup drained capers
1/2 cup diced ripe tomato
1/4 cup minced red onion
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoons chopped fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper
Place the potatoes in a large saucepan and pour in enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes.
Drain and transfer the potatoes to a large bowl. While they are still warm, add the capers, tomato, onion, oil, vinegar, and thyme and toss to combine. Season to taste with salt and pepper.
Storage Savvy:
You can make this dish up to 3 days in advance and refrigerate until ready to serve. Serve chilled, at room temperature, or warm (reheat in the microwave for 2 to 3 minutes on high).
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