Stacked Potato Salad
Stacked Potato Salad
Ingredients
- 6 unpeeled Yukon Gold potatoes, cut into 1/2-inch (1-cm) slices
- Zest of 1/2 lemon
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) mayonnaise
- 2 tablespoons (30 ml) oil-packed sun-dried tomatoes, drained and finely chopped
- 1 tablespoon (15 ml) capers, drained and finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup (60 ml) chopped fresh chives
- Salt and pepper
Instructions
- In a large saucepan, cook the potatoes in boiling salted water until just tender, about 10 minutes; be careful not to overcook or the slices may fall apart. Plunge
- the slices in cold water to stop the cooking. Drain.
- In a bowl, combine the remaining ingredients except the chives. Season with salt and pepper. Add the potatoes and, using your hands, gently coat them with the dressing. Adjust the seasoning.
- On a square or rectangular serving plate, make 5 small stacks of potato slices. Drizzle with the dressing remaining in the bowl. Cover and refrigerate for at least 15 minutes.
- Garnish with chives just before serving.
- Serve with Beef Brochettes with Capers and Parmesan.
Stacked Potato Salad