Betsy was gone over the weekend so when I was browsing potato salad ideas for the poll winner last week, I got the idea of smashing together a few flavors that she hates.
There are actually very few things that Bets won’t at least try. She’s a great sport, but she does have a pretty strong aversion to mustard, olives, and capers. These just happen to be some of my favorite foods. I usually leave them out in dishes or serve them on the side though.
Since she was gone, I figured I could toss them into a potato salad and it would probably be delicious.
I was correct. Not only is the salad awesome, but I highly recommend serving it with a handful of fresh watercress which gives it some extra bite. For around thirty minutes or less, it’s a tough potato salad to beat and will knock any mayo-based version off the picnic table.
1) Chop potatoes into about 1/2 inch pieces and boil in salted water until tender, about 8-10 minutes.
2) Meanwhile, dice up red onion and celery.
3) Whisk together olive oil with mustard and honey.
4) When potatoes are done, drain well and add to bowl with other veggies. Pour in dressing and stir well to mix.
5) Add capers and season salad with salt and pepper.
6) Serve salad with fresh watercress.
The basics for this salad are standard potato salad ingredients. I like to use new potatoes for potato salad. They aren’t quite as starchy and make for a better final salad I think.
Dice the potatoes into about 1/2-inch pieces. They don’t have to be perfect. The super-small potatoes you can just quarter, but some might need to be cut into eighths.
Boil the potatoes in salted water until they are tender, but not completely mushy. This should be around 8-10 minutes.
I like my potatoes to have a very tiny bite still for potato salad. You aren’t making mashed potatoes after all.
Meanwhile, just dice up the red onion and celery. I like a pretty fine dice on these. It’s not good to get a big chunk of onion on your fork.
This is a three ingredient dressing, but it brings a ton of flavor. Splurge on a nice stone-ground mustard for it though since that’s where most of the flavor is.
Just stir together the dressing ingredients and you’re ready to rock.
Stir together the ingredients and add in the drained capers last.
Season it with salt and pepper and you are all set.
This salad is great warm or cold. The flavors will get better though if it sits for a few hours.
I don’t use watercress that often because it’s a pretty fragile ingredient. You have to use it within a few days of buying it or it gets wilted.
You could leave it out of this recipe without a problem, but if you are looking to take the salad to the next level, just serve it with some fresh watercress. It has a nice crunch and an intense, slightly bitter flavor that works well with the honey.
It’s my favorite part of the salad honestly.
I think I’m going to experiment with some other watercress recipes this spring. I really liked it.
If you are going to a BBQ over the weekend, try this out. It’s a great recipe and very different from most potato salads out there.