Excerpted from Back to the Cutting Board by Christina Pirello
There’s something very “game day” about potato salad. This beauty will win you raves on your buffet table, and your friends will never guess just how healthy it really is.
Makes 4 to 6 servings.
2 pounds new potatoes, unpeeled, cut into ½-inch cubes
1 small red onion, finely diced
3 to 4 tablespoons capers, drained (do not rinse)
12 to 16 cherry tomatoes, halved
⅔ cup extra-virgin olive oil
3 to 4 shallots, finely diced
¼ cup balsamic vinegar
Juice of ½ lemon
2 teaspoons brown rice syrup
3 to 4 sprigs fresh flatleaf parsley, finely minced
2 to 3 stalks fresh basil, leaves removed, finely diced
1 to 2 basil sprigs, for garnish
Bring a large pot of water to a boil. Add the potatoes and a pinch of salt and cook until just tender, 12 to 15 minutes. Drain and transfer to a mixing bowl. Mix in the red onion and capers, then gently fold in the tomatoes. Set aside.
To make the dressing: Place the olive oil and shallots in a small saucepan and cook over low heat for 3 to 4 minutes, until the shallots are softened. Remove from the heat and whisk in the balsamic vinegar, lemon juice, brown rice syrup, parsley, and basil. Season with salt to taste, keeping in mind the salty flavor of the capers. Allow the dressing to cool for about 3 minutes before gently tossing it with the potatoes. Serve warm, garnished with whole basil sprigs.