Ingredients for about 4 people:
about 500 g waxy potatoes
sea salt
4 eggs
2 onions
1 clove of garlic
1 red pepper
250 g button mushrooms
1 small courgette
a few green olives
pickled gherkins
1 small jar of capers
For the vinaigrette:
2 tbsp medium-hot mustard
2 tbsp sunflower oil
1 tbsp linseed oil
1 tbsp pumpkin seed oil
2 tbsp apple cider vinegar
1 tbsp red wine vinegar
1 tbsp white balsamic vinegar
herb salt
freshly ground black pepper
Paprika
Thyme
Marjoram
Chilli flakes
In addition:
Capers for garnishing
Piment d’Espelette for dusting
Method:
1. For the potato salad, wash the potatoes with a vegetable brush and cook in water with coarse sea salt until tender. Drain and cut into large cubes, leaving the skins on.
2. Hard-boil the eggs, run them under cold water, peel and slice.
3. Peel the onions, halve and slice.
4. Peel the garlic, remove the central germ and finely chop.
5. Wash the red pepper, remove the seeds and cut into small cubes.
6. Wipe the mushrooms with a damp cloth, clean them and slice them.
7. Wash the courgettes, clean them, quarter them and cut into small pieces.
8. Halve the olives if necessary and remove the stones.
9. Slice the gherkins.
10. For the vinaigrette, place the medium-hot mustard in a bowl and mix with the sunflower, linseed and pumpkin seed oils, along with the apple, red wine and white balsamic vinegars.
11. Season the mixture with herb salt, freshly ground black pepper, paprika, thyme, marjoram and chilli flakes.
12. Now mix the diced potatoes well with the prepared eggs, spring onions, garlic, peppers, mushrooms, courgettes, olives, capers and gherkins.
13. Pour the prepared vinaigrette over the top and mix everything together.
14. Before serving, top with the caper berries and dust with Piment d’Espelette.
My tips:
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- People who don’t like capers can add fresh nasturtium to the potato salad. This also gives it a slight kick.
- If you don’t like raw onions, you can replace them with a bunch of spring onions.
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Product description:
Capers are the flower buds of various caper plants and, when preserved in vinegar, oil or brine, are classified as a spice. Their nutritional content naturally depends on the preservation method. They contain many vitamins and minerals. Just like mustard or cress, they contain healing mustard oils that can help prevent all kinds of infections. The high price of capers is due to the labour-intensive production process. This explains why, in the past, the flower buds of other plants, such as nasturtium, were often processed into so-called false capers.
