
Warm Potato Salad
Mary's Kitchen Crush - "Tuesday Night"
20
Prep Time (minutes)
30
Cook Time (minutes)
6
ServingsIngredients
- 1 Kg mini potatoes
- Kosher salt to salt water
- 1 cup red wine vinegar
- 2 tbsp sugar
- ½ tsp salt
- 1 shallot, thinly sliced
- 2 tbsp grainy Dijon mustard
- 1 lemon, zested and juiced
- 1 tbsp finely chopped fresh oregano
- 1/3 cup olive oil
- ¼ cup drained capers
- ½ cup parsley leaves
- Salt and freshly ground black pepper, to taste
Steps
- Place potatoes in a large saucepan covered with 1-inch (2 ½ cm) of water. Season water liberally with salt and bring to a boil over high heat.
- Cook until tender, about 15 minutes. Strain and set aside to cool slightly.
- Add vinegar, sugar and ½ tsp (3g) salt to a small saucepan over medium heat. Bring to a boil and simmer until sugar and salt are dissolved, about 2 to 3 minutes.
- Place shallot into a small heatproof jar or container. Add vinegar mixture and let stand 10 minutes.
- Whisk together Dijon, lemon zest and juice, 1 tablespoon (15ml) pickling vinegar and oregano in a large bowl. While whisking, slowly stream in oil. Season with salt and pepper.
- Add warm potatoes to dressing with capers and parsley.
- Strain shallots and add to salad.
- Season with salt and pepper to taste.