Growing up no barbecue was complete without potato salad. Boiled, peeled, sliced potatoes, dressed with some finely chopped red onion and a wine vinaigrette. I loved potatoes but I didn’t love those potato salads. Fast forward a decade or two, and I still don’t love that potato salad. So this here is my version. And if I do say so myself, much more delicious.
If you’re making this in a larger quantity or for a gathering, I would recommend using Desiree potatoes, or a similar red waxy variety as a way of making it more economical.
- 8 Kipfler potatoes, scrubbed (you could also use Desiree or similar)
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 heaped tablespoon seeded mustard
- salt and pepper
- 3 sprigs fresh dill
- 3 sprigs fresh flat leaf parsley
- 1 small French shallot, thinly sliced
- 2 tbsp salted baby capers, rinsed
1. Place the potatoes in a saucepan and fill with just enough cold water to cover them all. Season with about a teaspoon of salt and bring to the boil. Reduce to a simmer and cook until just cooked through, and a skewer passes through easily. Don’t worry if they are different sizes, put the smaller potatoes on top of the large ones, and as they are done remove them from the saucepan. Make sure not to overcook them. When they are cooked drain and set aside to cool.
2. When the potatoes are cool enough to handle peel them. Chop them coarsely into chunks and put the chopped potatoes into a shallow salad bowl or platter. Chop the dill, parsley, and shallot onion and scatter over the top, along with the rinsed capers.
3. For the dressing combine the oil, vinegar, mustard, and a little salt and pepper in a jug. Whisk with a fork for a few seconds, and pour over the salad. Toss well to coat all the potatoes with the dressing. Serve warm.