This take on potato salad is different and delicious, and easy to make, too.
- 1 kg new (mini) potatoes
- Kosher salt, to salt water
- 1 cup red wine vinegar
- 1½ tbsp sugar
- ½ tsp salt
- 1 shallot, thinly sliced
- 1½ tbsp grainy Dijon mustard
- 1 lemon, zested and juiced
- 3 tsp finely chopped fresh oregano
- ⅓ cup olive oil
- ¼ cup drained capers
- ½ cup parsley leaves
- Salt and freshly ground black pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place potatoes in a large saucepan covered with 5cm (1 inch) 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 salt to a small saucepan over medium heat. Bring to a boil and simmer until sugar and salt are dissolved, about 2 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 pickling vinegar and oregano in a large bowl. While whisking, slowly stream in oil. Add warm potatoes to dressing with capers and parsley. Strain shallots and add to salad. Season with salt and pepper to taste.