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Potato Salad with Olives, Capers, and Parmesan

Yield 8 servings (serving size: about 1 cup)
Cook the potatoes and make the olive mixture up to a day ahead, then combine them just before serving. You can throw the cooked potatoes on the grill for a moment, which makes them crisp on the outside - and pretty, too.

Ingredients

  • Potatoes:
  • 3 pounds small red potatoes
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Olive mixture:
  • 2 tablespoons extravirgin olive oil
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup green olives, pitted and halved lengthwise
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons capers
  • 1 tablespoon grated lemon rind
  • 2 teaspoons chopped fresh oregano
  • 2 garlic cloves, minced
  • 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Nutrition Information

  • calories 210
  • caloriesfromfat 30 %
  • fat 7 g
  • satfat 1.9 g
  • monofat 4.1 g
  • polyfat 0.7 g
  • protein 7.1 g
  • carbohydrate 31.2 g
  • fiber 3.5 g
  • cholesterol 6 mg
  • iron 2.7 mg
  • sodium 506 mg
  • calcium 131 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper. Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.

  3. To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.