Lemon Caper Potatoes; Side dish with a twist recipe from FOX 11 Living

Boil baby Yukon Gold potatoes for about 12-13 minutes until tender.

Drain the potatoes and let them hang out to keep warm.

In a bowl, combine 3 tablespoons of red wine vinegar.

Add the zest and juice of half a lemon to the bowl.

Incorporate about 3 tablespoons of capers into the vinaigrette.

Mince 3 cloves of garlic and add them to the mixture.

Chop a small shallot and add it to the vinaigrette.

Season the vinaigrette with a good dash of salt and pepper.

Slowly drizzle in about ½ cup of olive oil while whisking to emulsify the vinaigrette.

Cut the boiled potatoes in half for better coating (optional).

Add the whole potatoes to the vinaigrette and mix well to coat them.

Chop and add fresh herbs like parsley and green onions to the potatoes.

Toss everything together until well combined.

Serve the potatoes in a bowl and top with shaved Parmesan cheese.

Equipment Needed

Spice Level:

Dietary