August 14, 2009

Parmesan-Caper Potato Salad

1 1/2 lb red skin potatoes, diced

for the dressing
1/3 cup Parmesan garlic marinade
1/3 cup diced green onion
3 tablespoons mayonnaise
2 tablespoons finely grated Parmesan
1 1/2 tablespoons nonpareil capers

In a large pot, boil the potatoes until fork-tender. Drain. Whisk together the dressing ingredients in a small bowl. Drizzle dressing over still slightly warm potatoes, toss to coat.

My thoughts:
This is one of those recipes where it is almost insulting how good it is when it was made with so little effort. The Parmesan melts a bit and infuses each bite with cheesy flavor. Using the Parmesan-garlic marinade eliminates the need to make a complicated dressing and highlights the fresh Parmesan flavor. I love capers and would put them in anything but they are especially tasty in this salad, adding a salty note that goes great with the cheese and onion. Simple, easy and fresh tasting. What more could you ask from a summer salad?