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Cooking Light


8 servings

MacGourmet downloadPotato Salad with Olives, Capers, and Parmesan. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Potato Salad with Olives, Capers, and Parmesan


  • 3 lbs. small red potatoes
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extravirgin olive oil
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • ½ cup green olives, pitted and halved lengthwise
  • ½ cup thinly sliced green onions
  • 3 tablespoons capers
  • 1 tablespoon grated lemon rind
  • 2 teaspoons chopped fresh oregano
  • 2 garlic cloves, minced
  • 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)


Preheat oven to 375°.
To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper. Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.

To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.

Yield: 8 servings (serving size: about 1 cup)


First four ingredients are "Potatoes" category.

Other ingredients after that make the "Olive Mixture"


capers, olives, potato, salad


capers potato salad olives