When there is a party or a potluck and I have to bring something, I usually go with either something sweet, like a coffee cake or cupcakes, or a large bowl of potato salad. Lately though, I am more into potato salads as we have been doing a lot of picnicking around the island. I love the fact that they are quick and easy-to-make and so fulfilling.
To be quite honest, when it comes to potato salads I usually do not follow a recipe. Most of the time I use whatever I have in the fridge. Typically, it is a mayonnaise-based (or nowadays I use veganaise) dressing poured over potatoes flavored with steamed vegetables (like asparagus, snap peas, beans, etc.), freshly chopped scallions, and herbs.
But for this time, I wanted to come up with something different, one that I can publish on my blog. After a quick look at my pantry, I decided to use oil-packed sun-dried tomatoes, Kalamata olives, and homemade caper-mustard dressing. To make it even more filling and colorful, I garnished it with a couple of hardboiled eggs and a handful of freshly picked Caribbean basil. It ended up being a luxurious potato salad that I know I’ll be making a lot.
On a final note, for this recipe I recommend using oil-packed sun-dried tomatoes rather than dry-packed sun-dried tomatoes. Because (1) since they are already in oil you do not need to hydrate them to plum up and (2) for the dressing, I love to use the oil from the jar to enhance the tomato-ey flavors in the salad.
Also, I want to caution you when it comes to adding salt to it as the saltiness that comes from capers is usually enough. Therefore, I recommend giving it a quick taste before adding more salt into it.
Baby Potatoes with Sun Dried Tomatoes and Caper Dressing
For the dressing:
- 4 tablespoons of oil from the sun dried tomatoes*
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup capers drained, rinsed, and chopped
- 2 small shallots chopped
- 3 cloves of garlic
- 1/2 teaspoon black pepper freshly ground
For the Potato Salad:
- 1 1/2 – 2 lbs. baby potatoes rinsed
- 1 medium jar 3/4 cup oil-packed sun-dried tomatoes
- 1/2 cup Kalamata olives pitted
- 4 hardboiled eggs cut into slices
- 4 stalks scallions chopped thinly
- zest of a lemon
- handful of fresh basil roughly chopped
- To make the dressing: In a small bowl, whisk oil, lemon juice, and mustard. Stir in the capers, shallots, garlic, and pepper. Mix until they are all combined. Set aside.
- Place potatoes in a large saucepan and fill it with water until it covers all the potatoes. Bring it to a boil, then reduce the heat to medium, and let it simmer for 13-15 minutes, or until a knife is easily inserted in and out of a potato. Drain, and set aside to cool*.
- To assemble: Place baby potatoes in a large salad bowl. Add in the sun dried tomatoes, olives, egg slices, scallions, and lemon zest. Pour the dressing over. Give it a gentle toss. Cover it with stretch film and place it in the fridge for a couple of hours.
- When ready to serve garnish it with fresh basil. Serve.