Summer wouldn’t be summer without potato salad, and new potatoes’ waxy texture and delicate flavour are simply perfect. Try this one with new-season potatoes like fingerling or beautiful Sieglinde, which start appearing at the beginning of July. Delicious warm or cold, the flavour kick comes from capers, a dash of red wine vinegar, and dill. We skipped the mayo, but if you want to add a dollop, you won’t catch anyone here complaining.
Ingredients
- 1 pound new potatoes
- 2 tablespoons capers
- 2 tablespoons dill, finely chopped
- 1 tablespoon parsley, finely chopped
- t tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Bring a large pot of salted water to the boil and add potatoes. Boil for 10 to 15 minutes, checking them after 10 minutes. They are cooked when a fork goes in easily. While the potatoes are cooking, lightly mix the other ingredients in a large bowl to form a dressing. When the potatoes are ready, drain immediately and let cool for about 10 minutes. Cut them into bite-sized pieces while still warm, then add to the bowl. Mix and coat with the dressing. If serving warm, serve immediately. If serving cold, refrigerate and bring to room temperature for 5–10 minutes before serving.
Note: Sieglinde is a variety of German butter potato. You may have seen these at farmers’ markets with the sign, “taste like they’ve already been buttered.” We concur.
