Boiled Potatoes with Black Olive Tapenade

Name: Boiled Potatoes with Black Olive Tapenade
Yield: Serves 4 to 6
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

Side Dishes
Potatoes
Quick

By Dan Souza ･ Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV

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.

SERVES 4 to 6

TIME 50 minutes, plus 18 hours refrigeration

Why This Recipe Works

This is a members' feature.