Sun 13 Sep 2015
This delicious and colourful salad from the Summer 2015 issue of Food and Drink is perfect for a fall potluck. Saute garlic, peppers and onion until soft and stir in tangy capers, balsamic vinegar and oil. Toss with cooked mini potatoes and garnish with fresh parsley. Cook’s Note: This tastes best served at room temperature.
Avoiding Additives and Preservatives
The two ingredients that may contain additives are the vinegar and the capers. Look for a balsamic vinegar with naturally occurring sulfites. I use Unico capers.
½ cup (125 ml) olive oil
1 head garlic, cloves peeled and thinly sliced
2 large red bell peppers, thinly sliced
1 large orange bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large onion, cut in half lengthwise and thinly sliced
Salt and freshly ground black pepper
3 tbsp (45 ml) good quality balsamic vinegar
2 tbsp (30 ml) drained capers
3 lbs (1.5 kg) mini yellow-fleshed potatoes
½ cup (125 ml) firmly packed flat-leaf parsley leaves
Heat oil in a large skillet over medium heat. Fry garlic until light golden, about 2 minutes; remove with a slotted spoon to a small bowl and set aside.
Add peppers and onion to pan; season generously with salt and pepper. Reduce heat to medium- low and cook, stirring from time to time, until vegetables are very soft, about 35 minutes. Remove from heat and stir in reserved garlic, balsamic vinegar and capers; reserve.
Cook potatoes in a large pot of salted boiling water until tender, about 12 minutes; drain. When cool enough to handle, cut each in half and add to a large shallow serving bowl or platter. Spoon oil and pepper mixture over potatoes and gently toss to combine. (If making ahead, cover and refrigerate for up to 3 days.)
Bring to room temperature if necessary and, when ready to serve, scatter with parsley and gently toss once again. Serves 10.
From the Summer 2015 issue of Food and Drink