This delicious side dish has become an annual must-have at my Labor Day weekend barbecue. Its robust flavor comes from the pesto, capers, olives, and optional Calabrian peppers. If you can’t find these peppers, you can use red chile flakes instead. I add just a touch of these peppers to the vinaigrette and then taste for seasoning. If you have a crowd who loves spicy food, add a bit more.
I like the creamers or fingerling potatoes because they have a creamy texture, they’re bite-size, and they have a rustic shape. If the potatoes are particularly large, cut them in half to make sure that they’re all the same size. You can also use red or yellow potatoes, but make sure to cut them into 1- to 1/2-inch bite-size pieces.
Sun-dried tomato pesto is available at Italian or gourmet grocery stores, but you can make it yourself if you have the time (see following recipe). I like the oil-packed tomatoes, because they’re already softened. If you’re near Trader Joe’s, look for its varieties that are already cut up. This mashup of Mediterranean-California ingredients offers the potatoes a jolt of deliciousness.
Serve this with burgers, sausages, hot dogs, or barbecued chicken. And since this dish contains no dairy, you can serve it at an outside gathering without worrying about leaving it out in the heat.
Potato Salad With Sun-Dried Tomato Caper Vinaigrette
Serves 6 to 8
For the Salad- 3 pounds creamer or fingerling potatoes (about 2 inches), unpeeled
- 2 tablespoons chopped parsley, for garnish
For the Vinaigrette
- 1/4 cup white balsamic vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sun-dried tomato pesto (see below) or store-bought
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 2 tablespoons capers, drained and rinsed
- 1/2 cup chopped niçoise or Kalamata olives, drained and rinsed
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 2 tablespoons chopped parsley
- 1 teaspoon chopped Calabrian pepper, optional
In a large pot of boiling water, cook potatoes about 20 to 25 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool slightly. Place in a medium bowl.
In a small bowl, combine vinegars, mustard, tomato pesto, salt, and pepper, and whisk well to combine. Slowly stream in the olive oil while whisking until the vinaigrette is emulsified. Add the capers, olives, sun-dried tomatoes, parsley, and (optional) Calabrian pepper, and mix to combine.
Pour over the potatoes, and mix gently until coated. Taste for seasoning. Transfer into a serving bowl, and refrigerate for at least 1 to 2 hours. Take out of the refrigerator 1 hour before serving. Garnish with parsley and serve.
Advance Preparation: This can be made one day ahead, covered, and refrigerated. Make sure to remove from the refrigerator 1 hour before serving.
Sun-Dried Tomato Pesto
Makes about 1/2 cup
Note: This luscious pesto is incredibly versatile. It flavors cheese, main courses, dressings, sauces, and pasta. It’s also good on lightly toasted bread.
- 1 garlic clove, peeled
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 2 tablespoons finely chopped fresh basil leaves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
While the motor is running, add the garlic to a food processor. Add the remaining ingredients and process until a thick paste is formed. If it’s very thick, you may need to add a bit of olive oil. Place the pesto in a covered container, and refrigerate until ready to use.
