A.G. Ferrari Foods Recipe thumbnail - {description}

New Potato Salad with Sun-Dried Tomato and Caper Dressing

For the caper dressing:
1 tsp Dijon mustard
1 pinch sugar
2 tbsp white wine vinegar
120 ml | 4 fl oz | 1/2 cup olive oil
4 tbsp baby capers, in brined, drained
2 scallions, sliced
kosher salt
freshly ground black pepper

For the salad:
750 g | 26 oz | 5 cups new potatoes
4 small eggs
165 g | 6 oz | 1 cup sun-dried tomatoes, in oil, drained and chopped
75 g | 2 1/2 oz | 1/2 cup kalamata olives, pitted
1 small bunch oregano, roughly torn

For the caper dressing:
Whisk together the mustard, sugar, white wine vinegar and some salt and pepper to taste in a mixing bowl.

Whisk in the olive oil in a slow, steady drizzle until thickened and emulsified. Stir in the capers and scallions, and adjust seasoning to taste.

For the salad:
Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 15-20 minutes.

In the meantime, place the eggs in a saucepan of cold water. Bring to the boil and cook for 10 minutes. Drain the eggs and refresh in a bowl of ice water.

Drain the potatoes when ready and briefly rinse under running water. Arrange in a serving dish.

Crack, peel, and rinse the eggs. Cut in half and arrange amongst the potatoes along with the sun-dried tomatoes, olives and oregano.

Spoon over the dressing before serving.



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