POTATOES WITH CAPERS AND DILL
(Patatas Con Alcaparras Y Eneldo) Note: An interesting variation on potato salad (the dressing includes orange juice, capers, and fresh dill) and always a good addition to a tapas menu.
Provided by James Dykstra
Categories Potato
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes in their skins in salted water until tender.
- While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature.
- Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
- Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
- Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
- Serve at room temperature, decorated with a sprig of dill.
- [May be prepared ahead]
Nutrition Facts : Calories 1512.6, Fat 108.9, SaturatedFat 15.2, Sodium 388.9, Carbohydrate 127, Fiber 16.1, Sugar 9.5, Protein 14.8
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