Potato salad is a favorite of picnics and parties. Perhaps the reason is that the salad does not require a lengthy preparation. Moreover, it is inexpensive so it is easy to feed a crowd with this salad. There are so many variations of potato salad that every American family might have its own recipe.
I’m always hungry for a new recipe of this simple pleaser. Potato salads with bacon, ham, eggs, anchovies, cheese, smoked fish, a variety of vegetables, herbs and seasonings – I like them all.
My today’s version of the salad is made with capers, which, to my taste, brought to it some piquancy. This is a great recipe for the 4th of July gathering.
Potato Salad with Capers
- 1 ½ lb of gold Yukon or red potatoes
- 2-3 sticks of celery, chopped
- 2-3 scallions, sliced, or ¼ red onion, chopped
- 3 tbsp capers (or chopped green olives)
- 3 tbsp finely chopped parsley
- ½ – ¾ cup mayonnaise or to your taste (preferably homemade)
- 1 tbsp water or capers liquid (to make the dressing thinner)
- 1 tbsp white balsamic vinegar (or apple cider vinegar) (see Tip)
- 1-1 ½ tablespoons whole grain Dijon mustard
- Black pepper
Cut large potatoes in half.
In a pot, cover the potatoes with cold water, add 1 tablespoon of salt and bring to a boil. Cook the potatoes until tender (approximately for 15-20 minutes). Drain the potatoes in a colander and set aside.
When the potatoes are cool enough to handle cut them into small pieces.
In a large salad bowl mix all the ingredients.
Refrigerate the salad for a few hours to develop the flavors. Serve cold or at room temperature.
Amount of vinegar depends on the mayonnaise quality and personal taste. I advise to start with 1 teaspoon and add more, if needed.
Cook with pleasure and enjoy the world!