Try this salad as it was made traditionally, without vinegar. If you feel the capers don’t supply the necessary zing, sprinkle a little wine vinegar over the salad and toss it again. Warm salads like this take the chill out of a cold-cut lunch and go very well alongside grilled fish, chicken, or sausages.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Pour enough cold water over the potatoes in a medium saucepan to cover by three fingers. Bring to a boil over high heat, then lower the heat slightly to a gentle boil. Cook until the potatoes are tender when poked with a paring knife or skewer, 20 to 35 minutes, depending on the size and type of potato. Drain the potatoes and let them stand until cool enough to handle but still quite warm.
Step 2
Cut the potatoes into 1/2-inch slices and set them in a serving bowl. Scatter the onion, parsley, and capers over the potatoes, drizzle 1/3 cup of the oil over them, and season with salt and pepper. Toss gently until all the ingredients are evenly distributed. There should be enough olive oil to make the vegetables glisten. If not, drizzle in a little more and toss gently. Taste, and season with additional salt and pepper and a drizzling of vinegar if you like. Serve immediately.
