Have you ever done a search in Google Images for ‘Potato Salad’? Well, I recently did and I was really surprised by what I saw. On page 1, I was bombarded with thumbnail images of insipid, pale, squidgy-looking potato salads. Half of the images could easily have passed off as scrambled eggs or mac ‘n cheese. From page 2 onwards, it slowly starts getting better. Every once in a while, you can actually discern the shape of the individual potatoes and even see colors other than custard-yellow.
It made me wonder why there is such a visual monopoly online of just one style of potato salad. Although the squidgy-mayo-laden-eggy potato salad certainly has its place, there are so many other ways of making a potato salad. Potatoes are so versatile and the variations are endless. Adding mayonnaise is not the only way to dress a potato salad. Vinaigrette and seasoned yogurt come to mind as easy alternatives (and healthier too). I recently made a potato salad tossed with strong flavors like capers, sundried tomatoes, and mustard-yogurt dressing. Lots of freshly chopped dill had to fight through the other flavors to be tasted but it rose to the challenge. A colorful feast for the eyes and the tongue!
P.S. You will probably find this potato salad image hidden somewhere around page 5 of Google Images.
POTATO, CAPER and DILL SALAD
(Serves 4 as a side dish)
2 Tbsp Dijon mustard (preferably grainy Dijon mustard)
2 Tbsp plain yogurt
1/2 cup fresh dill leaves, finely chopped
3 Tbsp extra virgin olive oil
1/2 tsp sea salt
500g waxy potatoes (I prefer new or baby potatoes)
1 Tbsp salt (to add to the cooking water for the potatoes)
1/4 cup capers (in brine)
3/4 cup sundried tomatoes in oil, chopped into bite-size pieces
- Dressing: Prepare the dressing by mixing all the dressing ingredients in a large bowl. Make sure the bowl is large enough for you to toss in the salad ingredients later on. Put the dressing in the refrigerator while you prepare the rest of the ingredients.
- Potatoes: Bring a pot of water to the boil. Wash 500g potatoes and cut them into bite-size pieces. Once the water is boiling, add the potatoes and 1 Tbsp salt. Boil for 8-10 minutes, until the potatoes are cooked through (be careful not to overcook them). Drain the potatoes and spread them on a plate to cool down to room temperature.
- Sundried Tomatoes: Measure 3/4 cup sundried tomatoes (do not include the oil). Chop them roughly into bite-size pieces. Set aside.
- Capers: Measure out 1/4 cup capers. Set aside.
- Once the potatoes are room temperature, remove the dressing from the fridge and give it a good mix to loosen it up. Add the sundried tomatoes and capers to the dressing and mix well. Add the potatoes and fold carefully until well-coated in the dressing.
- Serve immediately or refrigerate and eat within 48 hours.