Boiled Potato Salad

Name: Boiled Potato Salad
Yield: Serves 8 as a Side dish
Ingredients: 3 tablespoons drained baby capers; 125 ml (½ cup) extra virgin olive oil; 1.5 kg (3 lb 5 oz) waxy potatoes; 1 red onion, very thinly sliced; juice of 1½ lemons; 1 teaspoon salt; 30 g (½ cup) chopped parsley; 100 g (about ½ cup) good-quality black olives

Preparation info

Serves
8
as a Side dish

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is great for an outdoor lunch that you can just do ahead and take with you wherever you are going. Use waxy potatoes if possible. You could add some mashed up hard-boiled eggs and anchovies here too, or any other ingredients you think would go nicely.

Ingredients

1 red onion, very thinly sliced
1 teaspoon salt
1.5 kg (

Side dish
Vegan
Gluten-free

Method

Put the onion in a small bowl and cover with cold water and the salt. Leave for 30 minutes or so (while you prepare the potatoes). The soaking is important and will give your onions a softer taste in the finished dish and make them more digestible.

Scrub the potatoes and boil in salted water for about 20–25 minutes until they are cooked but not falling apart. Drain well, then peel them