Easy to make salad, opt for the smallest heirloom type of Potatoes. Sometimes, if I have them at home, I like to include green olives that give the salad a nice salty touch that goes very well with the tanginess of the capers and the vinegar.
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Take the potatoes out of the water and let them sit for 10 minutes to cool.
Add the oil, vinegar, onions, capers and olives (if used) and season with the salt and pepper
Gently toss to cover all the potatoes and serve cold.
Potato Salad
Ingredients
- 1 Kg of small heirloom type of Potatoes , skin on and washed very well
- 4 Spring Onions , thinly sliced and greens included
- 2 tablespoons Capers , roughly chopped
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- 4 tablespoons Red Wine Vinegar , Cabernet Sauvignon if possible, or Apple Cider Vinegar
- 20 Green Olives , pitted and roughly chopped (optional)
- 15 fresh Sage , leaves picked and finely chopped, chiffonade, (optional)
- 1 teaspoon Sea Salt , less if olives are used
- ½ teaspoon freshly ground Black Pepper
Instructions
- Boil 4 litres of water in a large pot over high heat and add 1 tablespoon of salt.
- Put the potatoes in the pot and once it boils back, cook them for about 20 minutes until soft (check with a fork)
- Take the potatoes out of the water and let them sit for 10 minutes to cool. Cut in half and place in your serving bowl.
- Add the oil, vinegar, onions, capers, olives (if used), sage (if used) and season with the salt and pepper. Gently toss to cover all the potatoes and serve cold.
