Last weekend we had family over for a BBQ and I wanted to do a couple of salads plus a big plate of fresh corn. A potato salad is always a good filler but of late I have preferred to make them without the creamy dressing and dress them in lemon juice and olive oil.
There is a recipe from Karen Martini that I have made a lot. Her dressing is olive oil, Dijon mustard, seeded mustard, white-wine vinegar and lemon juice. Then she adds sliced red shallots, capers, dill and parsley. It is really good.
Annabel Langbein has a similar recipe which is what I’ve done here. She adds spring onions, mint leaves, capers and gherkins. It is a like a simple, simple salsa verde and it works really well. I halved baby potatoes but next time I will slice them on the diagonal into 2cm thick slices like in Karen’s recipe. That way more potato gets smothered in the delicious flavours.
I added a half clove of garlic to the dressing. I thought it needed it. But then again I think most savoury dishes need garlic.
When you have the potatoes on the boil get on with the dressing straight away. As soon as the potatoes are cooked, drain them and pour over the dressing and toss. Hot potatoes will soak up the dressing.
You could serve this warm or cold. I served it cold but if you want to sprinkle over some extra mint leaves over the top like I did, wait until just before serving. They will go brown if they have to sit in the fridge for awhile.
One more note, if you can use the tiny salted capers they are best. You are supposed to soak them but I’m not that patient. I put them in a tiny sieve and run some water over them to wash away the salt.
potato salad with capers and mint
(ever so slightly adapted from Annabel Langbein’s book ‘The Free Range Cook’)
1kg baby potatoes
1 teaspoon Dijon mustard
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
half a clove of garlic, crushed
salt and freshly ground black pepper
1 spring onion, finely sliced
2 tablespoons mint, finely sliced
2 tablespoons capers
2 tablespoons chopped gherkins and 2 tablespoons of juice from the gherkin jar
Scrub clean the potatoes and cut in half. Simmer in lightly salted water until just tender.
In a glass jar put the mustard, lemon zest and juice, oil, garlic, salt and pepper and shake to combine.
Drain the potatoes and pop into a bowl. Pour over the dressing and give a light toss. Wait until the potatoes have cooled down a little before adding chopped spring onion, mint, capers, gherkins and juice. Toss to combine.