Boiled Potatoes with Black Olive Tapenade
After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.
Keywords
- Side Dishes
- Potatoes
- Quick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Saucepan
- Mixing bowl
- Airtight container
- Colander
- Chef's knife
- Serving bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Stove
- Refrigerator
Ingredients
- 1/3 cup pine nuts
- 1 1/2 cups pitted kalmata olives
- 1/2 cup pitted salt-cured black olives, rinsed
- 3 tablespoons capers, rinsed
- 2 anchovy fillets, rinsed and patted dry
- 2 teaspoons Dijon mustard
- 1/2 garlic clove, minced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 2 pounds small red potatoes, unpeeled, halved
- 1 tablespoon table salt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
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