Potato Salad with Capers and Cucumber

Potato Salad

 

If you’re making this potato salad with capers and cucumbers for the next round of BBQ there are two possible scenarios: 1. you trigger true tales of excitement and the bowl is empty at one – two – three, or 2. you get some weird looks and may end up taking the whole salad home with you. Both possibilities have their advantages! The reason for such a strange behavior of your loved ones are the capers, which, in my opinion, give the potato salad that special something. However, the small, dark green salt balls cause the same problem like coriander: either you like it, or not. Thus, either you enjoy this salad, or not.

 

Interestingly, I thought for a long time myself, I belong to team anti-capers. Until about a year ago, they only existed on the edge of my consciousness. That changed abruptly when my husband and I tried a fantastic ossobuco with a gremolata. Capers were needed to make this recipe which my better half loudly demanded. I was not so happy about it but I really wanted to try this dish. After all, all the other gremolata ingredients, such as fresh parsley, tangy lemon zest, and spicy garlic, were guaranteed to make this topping tasty. I took a deep breath, jumped over my shadow and ended up liking it a lot! Even with 29 years, you can still discover ingredients which you thought you had already safely disregarded (I hope I’ll discover more of those ingredients, however, I don’t know it yet). Now, capers and I are BFFs and a glass of them is a standard feature in our fridge.

By now, I cook a lot with capers, so it did just make sense to using them in a potato salad. Potatoes like salt and what is the tastiest salty ingredient on earth? Right: capers! So, I experimented a bit with the recipe and this amazingly delicious delicacy is the result. If you’re now curious and want to make this potato salad for the next barbecue, just go for it and test my version with capers and cucumber. If it actually comes to the second, less favorable, potato salad-scenario, take it with humor. The others are just not quite ready for this yet. Look at it this way: if they don’t like it, you can have more if it. And that is really good for you!

 

Potato Salad

 

INGREDIENTS

for 4 people – 50 minutes prep time

21 oz Fingerling Potatoes

1 garden cucumber

6 tsp capers

3 parsley sprigs

3 tarragon sprigs

12 tbsp apple cider vinegar

2 tsp Dijon mustard

2 tsp honey

4 tbsp vegetable oil

1 tbsp + 1 tsp salt

pepper

 

PREPARATION

Drop the potatoes in a saucepan, cover with cold water and season with 1 tablespoon salt. Bring to a boil and cook for approx. 25 minutes until tender.Meanwhile prepare the dressing. Mix 4 tablespoons of apple cider vinegar, mustard, honey, pepper and salt. Drain capers and set aside. Peel the cucumber as desired and plug the leaves of the parsley and tarragon sprigs.Drain the potatoes as soon as they are ready. Halve while still hot, place with the cut side up on a plate and drizzle with 8 tablespoons of apple cider vinegar. Allow the potatoes to cool completely.If the potatoes are cold and soaked up the vinegar, stir the oil into the dressing until it has a smooth consistency. Add the dressing, the capers as well as the cucumbers to the potatoes and mix gently. Garnish herbs over the cucumber salad and serve.If you are invited, finish the dressing, put it in a glass and take it separately from the other ingredients. The same applies to the herbs: the best way to transport it is in a plastic container with a bit of water. Just follow the steps above and have, voilà, a wonderfully fresh potato salad to display.

 

Here is the easy-to-print version of the recipe. Enjoy!

Potato Salad with Capers and Cucumber

07/16/2018
: for 4 people
: easy

By:

Ingredients
  • 21 oz Fingerling Potatoes
  • 1 garden cucumber
  • 6 tsp capers
  • 3 parsley sprigs
  • 3 tarragon sprigs
  • 12 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 4 tbsp vegetable oil
  • 1 tbsp + 1 tsp salt
  • pepper
Directions
  • Step 1 Drop the potatoes in a saucepan, cover with cold water and season with 1 tablespoon salt. Bring to a boil and cook for approx. 25 minutes until tender.
  • Step 2 Meanwhile prepare the dressing. Mix 4 tablespoons of apple cider vinegar, mustard, honey, pepper and salt. Drain capers and set aside. Peel the cucumber as desired and plug the leaves of the parsley and tarragon sprigs.
  • Step 3 Drain the potatoes as soon as they are ready. Halve while still hot, place with the cut side up on a plate and drizzle with 8 tablespoons of apple cider vinegar. Allow the potatoes to cool completely.
  • Step 4 If the potatoes are cold and soaked up the vinegar, stir the oil into the dressing until it has a smooth consistency. Add the dressing, the capers as well as the cucumbers to the potatoes and mix gently. Garnish herbs over the cucumber salad and serve.
  • Step 5 If you are invited, finish the dressing, put it in a glass and take it separately from the other ingredients. The same applies to the herbs: the best way to transport it is in a plastic container with a bit of water. Just follow the steps above and have, voilà, a wonderfully fresh potato salad to display.

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