This afternoon, I was reading my new issue of Cooks Country and came across a recipe for Garlicky Potato Salad that sounded pretty good! It had garlic and roasted red peppers…what’s not to love?! We were having Molasses Grilled Pork Tenderloin for dinner and I needed a side dish.
2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick
1/2 cup extra virgin olive oil
3 Tbsp white wine vinegar
3 cloves of garlic, minced
2 tsp brown sugar
Salt and pepper
1/2 cup jarred roasted red peppers
3 Tbsp capers, drained
3 Tbsp fresh parsley, chopped
Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.
Meanwhile, in a large bowl, combine vinegar, garlic, 1 teaspoon of sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.
Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.
Is it a Keeper?
This salad was soooo good! I’m so glad I have extra potatoes left over! I’ll definitely be making this again and again and again! I loved the flavor of the grilled potatoes. The tang from the vinegar, the sweetness from the brown sugar and roasted red peppers and the intense garlic flavor make take this salad over the top! The only thing I didn’t add were the capers…I just didn’t think they fit. Maybe next time I’ll try adding some.
This warm potato salad was a huge hit with my family and will definitely be part of my summer repertoire!
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