POTATO SALAD WITH CAPERS AND ANCHOVIES
Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
- While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
- When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
- Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.
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Waris Gujjar
[email protected]This potato salad is a great way to use up leftover potatoes. It's also a very versatile dish. You can add different ingredients, such as chopped vegetables, hard-boiled eggs, or bacon, to suit your taste.
Nishan Janaka
[email protected]I was pleasantly surprised by how much I enjoyed this potato salad. The capers and anchovies added a nice salty flavor that really complemented the other ingredients. I'll definitely be making this again.
smsi suhin
[email protected]This potato salad is a delicious and refreshing side dish. The capers and anchovies give it a unique and flavorful twist. I highly recommend trying this recipe.
Jawadd Shaitoo
[email protected]I've tried many potato salad recipes over the years, but this one is by far my favorite. The combination of capers, anchovies, and hard-boiled eggs is perfect. I always get rave reviews when I make this salad.
CARCASS_4444 “KING-CARCASS” WAGONER
[email protected]This potato salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time, which makes it perfect for busy weeknights.
Zion Taylan
[email protected]I'm not a big fan of mayonnaise-based potato salads, but this one is a game-changer! The dressing is light and tangy, and the capers and anchovies add a nice briny flavor. I'll definitely be making this again.
Olyne Henry
[email protected]This potato salad is a great way to use up leftover potatoes. It's also a very versatile dish. You can add different ingredients, such as chopped vegetables, hard-boiled eggs, or bacon, to suit your taste.
Adrienne
[email protected]I made this potato salad for a picnic and it was a huge success! Everyone loved the unique flavor of the capers and anchovies. I'll definitely be making this again for my next potluck.
Pranik Bk
[email protected]This potato salad is the perfect summer side dish. It's light and refreshing, and the capers and anchovies give it a nice salty tang. I like to serve it with grilled chicken or fish.
Samiullah jutt
[email protected]I've made this potato salad several times and it's always a hit. The dressing is tangy and flavorful, and the capers and anchovies add a nice briny flavor. I like to add some chopped fresh herbs, such as parsley or dill, for an extra pop of flavor.
Nomsa Nyembe
[email protected]This potato salad is easy to make and always a crowd-pleaser. I love that it can be made ahead of time, which makes it perfect for busy weeknights.
Mike Parson
[email protected]I was hesitant to try this recipe because I'm not a big fan of anchovies, but I'm so glad I did! The anchovies added a subtle salty flavor that really complemented the other ingredients. This salad is now one of my favorites.
Gaming DJ Anik
[email protected]This potato salad was a hit at our last potluck! The combination of capers, anchovies, and hard-boiled eggs gave it a unique and delicious flavor. I'll definitely be making this again.