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.

Boil mini potatoes until tender

Saute peppers and onions

When the vegetables are soft, toss with vinegar and capers

Garnish with parsley and serve at room temperature

Ingredients:

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

Preparation:

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