Potato Salad with Olives, Capers, and Parmesan

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.


8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat oven to 375°.

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.

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.