I came across this recipe for potato salad which instead of using mayonnaise has a dressing made with honey.
In my other potato salads, I use starchy potatoes but with this dressing the firmer more waxy potatoes work best.
500g of boiled or steamed baby salad potatoes (chopped into quarters if large)
2 tablespoons of capers
1 green apple such as a Granny Smith (chopped into small pieces)
Chopped chives or the green part of spring onions
2 tablespoons of olive oil
2 tablespoons of runny honey
1 tablespoons of white wine or cider vinegar
1 tablespoons of made-up Mustard
Salt & ground black pepper
Garnish – to serve
A few handfulls of torn baby spinach
50g of chopped walnuts
Mix all the salad ingredients together and place in a bowl.
Mix all the dressing ingredients together – use a little whisk.
Mix the salad with the dressing.
The salad is best made several hours before serving to let the dressing infuse into the potatoes.
Add the garnish just before serving to prevent the leaves becoming soggy.
The dressing is so delicious – I will be trying it out on other salads and vegetables .
Capparis spinosa is the caper bush. The plant is best known for the edible, unripened flower buds – capers – kapary (in Polish) which are often used as a seasoning and are usually pickled in brine, vinegar or wine.
These perennial plants are native to the Mediterranean and some parts of Asia. Their use dates back to around 2,000 BC where they are mentioned as a food in Sumerian literature.
The caper buds are picked by hand which can make the cost of a small jar expensive.
Pickled nasturtium (Tropaeolum maius) (nasturcja in Polish) seeds – often called poor man’s capers are a good substitute.
Cooking With Capers
Capers have long been used in the Mediterranean region especially in Italian cooking.
Capers are usually added to the dish toward the end of the cooking process, to keep their shape and flavour.
Sos kaparowy – Caper sauce
This is very popular in Poland and is made with chopped capers and mayonnaise and is served with hard-boiled eggs.
Potato Salad with Capers
This is my variation of the classic Polish potato salad with caper sauce.
- 200g waxy potatoes
- 100g whole green beans
- 100g peas
- 2-3 spring onions – green part
- 2 tablespoons of capers – drained
- 2-3 tablespoons mayonnaise – home-made or a good full fat bought variety
- 1 tablespoon of made up mustard
- Salt & pepper
- 2 – 3 hard-boiled eggs
- The potatoes, green beans and the peas all need to be boiled or steamed, drained and then dried as much as possible using a clean tea towel.
- I usually use starchy potatoes for potato salad but have found that waxy ones are better for this one.
- Chop the beans into small pieces.
- Chop the green parts of the onion into fine pieces.
Mix together the mayonnaise and the mustard.
I have found that the lighter sort of mayonnaise soon makes this salad have a watery dressing after a very short time.
It is better to use home-made mayonnaise or a good bought one – I use Hellmann’s.
- Mix the vegetables with the dressing and add salt & pepper to taste.
- Chop the hard-boiled eggs and scatter these on the top of the salad to serve.
Served here in a bowl by Meakin – Cadiz – 1964 – 1970