Warm potatoes and capers are excellent served warm as an side dish or appetizer. Cold potatoes are an abdomination, but something quite apecial happens when warm potatoes hit a generous, mustardy dressing. Waxy potatoes have smooth, dense flesh that holds its shape well when cooked. They work well in salads or simply boiled. Key waxy varieties include Charlotte, Maris Peer, and Jersey Royals. Waxy potatoes are available year-round, with new season potatoes available from April to July. Avoid wrinkled, sprouted or discoloured potatoes. Waxy potatoes should be kept in a cool dark place (but not the fridge), preferably in a breathable sack or paper bag. New potatoes should be eaten within three days, whereas older potatoes can be kept for several months in the right conditions. Parboiled waxy potatoes freeze well. This salad should be eaten warm, obviously.
6 small new waxy potatoes, peeled or unpeeled
3 spring onions
1 tbsp small capers, rinsed
2 tbsp chopped
a small handful of fresh mint leaves
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
freshly ground black pepper
Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes. Finely chop the spring onions.
In the meantime, make the dressing. Combine the olive oil, wine vinegar, Dijon mustard, sea salt and black ground pepper in a large bowl and whisk well until thickened. Add the capers, spring onions and chopped mint leaves, and toss lightly.
Drain the boiled potatoes. Toss them carefully in the dressing, making sure the potatoe don’t stick together. Arrange the salad on warm plates, drizzle with a bit of extra dressing and garnish with fresh mint leaves, and serve.