Potatoes with Capers and Dill

"(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."
 
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Ingredients:
11
Serves:
1

ingredients

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directions

  • Boil the potatoes in their skins in salted water until tender.
  • 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.
  • Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
  • Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
  • Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
  • Serve at room temperature, decorated with a sprig of dill.
  • [May be prepared ahead]

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Reviews

  1. 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.
     
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