Patate alla Contadina


This simple, rustic potato salad is a great accompaniment for grilled meats.

  • 1 lb. red, Yukon gold or white new potatoes of about the same size
  • salt
  • 2 small garlic cloves, finely chopped
  • 10 sprigs Italian parsley, coarsely chopped
  • 1 T. capers rinsed
  • 1 C. firm cherry tomatoes, halved or 4 medium crisp, vine ripened tomatoes, cut into chunks
  • olive oil

Boil the potatoes in a large amount of salted boiling water until tender but firm. When cool enough to handle, peel and cut into bite-size chunks. Place in a shallow serving bowl and drizzle with olive oil and season with salt and freshly ground pepper. Sprinkle with the garlic and capers. Toss gently. Add the tomatoes and turn carefully to coat with the olive oil.

Serve immediately or let rest at room temperature to let flavors develop.

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