Saturday, June 26, 2010
RED POTATOES WITH CAPERS, TOMATOES, AND ONION (from Robin Miller Quick Fix Meals)
Have you noticed that red potatoes run the gamut in terms of size these days? Some spuds are golf ball-size while others rival a large Idaho. Don't fret-buy what looks the freshest (or what you can buy in bulk).
This is an excellent side for roasted meat dishes (chicken, pork, veal, beef) and is also tasty alongside eggs.
9 small or 6 medium red potatoes, cut in half (or quartered if slightly bigger)
3/4 cup drained capers
3/4 cup diced ripe tomato
1/3 cup minced red onion
2 1/4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper
Place the potatoes in a large saucepan and pour in enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes.
Drain and transfer the potatoes to a large bowl. While they are still warm, add the capers, tomato, onion, oil, vinegar, and thyme and toss to combine. Season to taste with salt and pepper.
You can make this dish up to 3 days in advance and refrigerate until ready to serve. Serve chilled, at room temperature, or warm (reheat in the microwave for 2 to 3 minutes on HIGH).
Total Time: 18 minutes
PREP TIME: 10 MINUTES
ACTIVE COOKING TIME: 8 MINUTES
TIME SAVER tip:
Cut larger potatoes into 2-inch pieces to speed up your cooking time and to make them more bite-size.