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.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 30%
  • Fat: 7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.1g
  • Carbohydrate: 31.2g
  • Fiber: 3.5g
  • Cholesterol: 6mg
  • Iron: 2.7mg
  • Sodium: 506mg
  • Calcium: 131mg


  • 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)


  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.
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