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WARM POTATO SALAD
This warm salad is nice to serve with barbecued meals once the weather starts to chill and fall comes creeping in. It’s dressed with a tasty lemon-caper vinaigrette.
Yield: Serves 8.
July 02, 2019
WARM POTATO SALAD
Ingredients
- 1/2 cup fresh lemon juice
- 1/4 cup grapeseed oil or canola oil
- 2 tbsp grated lemon peel
- 1 tbsp drained capers, chopped
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 bag (2 lb) baby red potatoes, quartered (about 6 cups)
- 1 tbsp grapeseed oil or canola oil
- 3 cups thinly sliced celery hearts
- 1/2 cup thinly sliced green onions
Directions
- To prepare dressing, whisk together lemon juice, 1/4 cup oil, lemon peel, capers, salt and pepper until blended; set aside.
- Cook potatoes in boiling salted water until tender; drain.
- Heat 1 tbsp oil in a large deep non-stick frypan over medium heat. Add potatoes and sauté for 4 minutes. Add celery hearts and sauté until celery hearts are softened, about 3 minutes. Remove from heat and stir in green onions.
- Transfer potato mixture to a heatproof bowl. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:
180 calories, 8.7 g fat, 3.3 g protein, 23.6 g carbohydrate, 3.4 g fibre, 154 mg sodium
Tip:
Celery hearts are the tender inner ribs from a bunch of celery. Look for them in the produce section of large grocery stores. If unavailable, a combination of celery hearts and celery stalks from a bunch of celery may be used.