Market regular and Lake Forest Park City Councilmember Catherine Stanford shared her recipe for Potato Salad Puttenesca developed for her Pike Place Market coming demo. It's a great accompaniment to grilled chicken that has been marinated in garlic, olive oil and fresh rosemary.

There are several varieties of potatoes available at the Market that would be great in this recipe. Look for fingerling or other thin-skinned varieties like Yellow Finns. Put fresh garlic and red onions on your Market shopping list too. Both are available throughout the Market.

Ingredients

Potatoes:

3 lbs fresh red potatoes, cut into bite sized pieces and boiled

Dressing:

2-tablespoons olive oil
5 (or more) cloves garlic, chopped
1 medium red onion, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons capers, rinsed and drained
Red pepper flakes, freshly ground black pepper, and coarse sea salt to taste
8 large sun dried tomatoes, rehydrated and finely chopped
\ 4 ounces kalamata olives, broken into pieces

Preparation

While the potatoes are cooking, sauté the garlic and onions in olive oil until softened. In a medium bowl, combine the remainder of the ingredients for the dressing and add the garlic and onions. Drain cooked potatoes and place in large bowl. While the potatoes are hot pour the dressing over potatoes and toss. Garnish with hard cooked egg slices and herbs. Serve at room temperature.

(© Catherine Stanford 2001
Not for publication without permission.)