Potatoes with Capers and Dill

Recipe by James Dykstra

(Patatas Con Alcaparras Y Eneldo) Note: An interesting variation on potato salad (the dressing includes orange juice, capers, and fresh dill) and always a good addition to a tapas menu.

Top Review by Michele of Eagan

I finally made this potato salad yesterday and I'm sorry I waited so long. It is very flavorful and different from any other potato salads I've tried. I used less olive oil, but that's just a personal preference. My recommendation would be to be sure the potatoes are well salted, other than that I wouldn't change anything. Thanks James.

Ingredients Nutrition

Directions

  1. Boil the potatoes in their skins in salted water until tender.
  2. While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature.
  3. Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
  4. Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
  5. Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
  6. Serve at room temperature, decorated with a sprig of dill.
  7. [May be prepared ahead]

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