This potato salad derives from a family recipe I’ve learnt from my step-mom. The original version is just as vegan as this, but I added some chick peas this time to make it a little heartier, and the dressing of course is my own making. The basic concept is the perfect union between capers, Russian salted cucumbers, apple, and leek, all of which add their own flavor dimension to the lovely boiled potatoes.
It’s important to choose waxy potatoes for salads, since they won’t get all mushy once cooked and cubed like their starchy relatives do. I even forgot my potatoes on the stove this time, and consequently overcooked them until their skins started to crack, but they still kept together just fine!
- 1/2 dl olive oil
- 1/2 dl apple cider vinegar
- 3 cloves garlic, pressed
- 1 and 1/2 teaspoon dried thyme, rubbed
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon red paprika powder
- 1/2 tablespoon sugar
- 1 and 1/2 teaspoons Dijon mustard
- 1 and 1/2 kg waxy potatoes, boiled, peeled, and cubed
- 4 Russian-style salted cucumbers, cubed (see our Stroganoff recipe for more information on Russian cucumbers)
- 35 g capers (1 small jar, or about 5 tablespoons)
- 1 Granny Smith apple, peeled and finely cubed
- 1 can chick peas, rinsed, or about 3 dl cooked chick peas
- 1 small leek, rinsed and sliced
- chives (for garnish)
I just combined all the ingredients, whisked the dressing together, and mixed it in the salad. At this point, I always adjust the saltiness, and check if the salad still needs a dash of vinegar, or a little more black pepper.
Then we let the salad develop in the fridge overnight before taking it with us to the May Day picnic. This makes a big amount, and we even had leftovers with lunch for a few days after the picnic day – which is good, because this salad just gets better and better.