This recipe comes from the Williams Sonoma Complete Entertaining Cookbook - a nice take on potato salad that goes well with a summer barbecue.
INGREDIENTS
2 cups fresh flat leaf Italian Parsley
¼ cup capers
2 cloves garlic – chopped
1 tbsp Dijon mustard
2 tbso red wine vinegar
¼ cup plus 2 tbsp extra virgin olive oil
Coarse salt and freshly ground pepper
2 pounds fingerling potatoes, each about 1 inch in diameter
PREPARATION
- Boil potatoes until almost tender.
- Separately in a food processor, combine the parsley, capers, garlic, mustard, and vinegar and pulse until coarsely chopped.
- Slowly stream in the ¼ cup of olive oil, pulsing just until the parsley mixture is well blended but still has a coarse texture.
- Season with 1 teaspoon salt and pepper to taste. Transfer to a large bowl.
- Prepare a charcoal or a gas grill for direct grilling over medium-high heat.
- Rub the potatoes with 2 tablespoons olive oil and thread them onto metal skewers. Grill the potatoes turning occasionally, until tender, 5-10 minutes.
- Slide the potatoes off the skewers onto a cutting board and cut into slices ¼ inch thick.
- Transfer the potato slices into the bowl containing the parsley mixture and toss well.
- Season to taste with salt and pepper, toss again and serve.
