My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 14, 2012

Red-Skinned Potato, Olive, and Caper Salad

I love red-skinned potatoes. They are so full of flavor, especially when fresh from the garden. They also make the best potato salad ever. You can also use fingerling potatoes.

Serves 4-6
print recipe

2 pounds red-skinned potatoes, unpeeled
1 clove garlic
2 tablespoons coarsely chopped flat-leaf parsley
3 1/2 ounces capers (if salted, soak in cold water for 30 minutes and drain)
7 ounces of large green olives, pitted
2 tablespoons white wine vinegar
3 1/2 fluid ounces extra virgin olive oil (little less than 1/2 cup)
Freshly ground black pepper
Finely grated rind of 1 lemon
2 tablespoons white celery leaves

Place potatoes in a large pan and cover with cold water. Add salt, bring to a boil and simmer for about 20 minutes, depending on the size of the potatoes, until tender. If you have a large mortar, smash the garlic with a little salt, then add half the parsley and roughly smash. Add the capers and olives and do the same to give them a coarse, roughly broken up texture. If no mortar use the flat size of a large knife.

Drain, peel and cut the potatoes in half while still hot, add the vinegar and oil. Cool for 10 minutes, then add the olive and parsley mixture. Season with salt and pepper, and toss in the rind, celery leaves and remaining parsley.


  1. oh yum, this is so good, I've never had it, I just KNOW its good by reading it.

  2. Hi Beverly, this is how potato salad was made in my house when I was growing up, no mayo used, not ever. (I was 18 when I first tasted mayo, at lunch with co-workers, I've been hooked ever since :/) I think no lemon was used, red or white wine vinegar, maybe some red onion, occasionally leftover green beans cut into smaller pieces. Thanks for this foodie memory. xo

  3. And those red-skinned potatoes, especially the baby ones, have a somewhat lower gylcemic index. All the better!

  4. I like the sound of this. I love capers.


Note: Only a member of this blog may post a comment.