Warm Potatoes and Capers


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

Cold potatoes are an abomination, but something quite special happens when warm potatoes hit a generous, mustardy dressing. Eat warm, obviously.


  • 6 medium waxy potatoes, peeled
  • 3 spring onions
  • 1 tbsp small capers, rinsed


Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes. Finely chop the spring onions.

In the meantime, make the dressing. Combine the olive oil, wine vinegar, mustard, sea salt and pepper in a large bowl and whisk well until thickened. Add the capers, spring onions and chopped herbs, and toss lightly.

Drain the potatoes and slice them thickly