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A Mediterranean-inspired salad of potatoes, rocket, tomatoes, and olives, tossed with a caperberry vinaigrette makes an earthy summer side dish.
If the potato salad becomes a little dry while standing, add 2 tablespoons or so of hot stock (broth). Let stand 5 minutes before serving.
Caperberries are the fruit of the caper bush. They are about 2 cm (1 inch) long and are pickled in brine with their stems intact. They are available from delicatessens and some supermarkets. Eat whole as part of an antipasto plate. Alternatively, slice for use as a garnish.
Cook and peel 800 g (1 lb 12 oz) potatoes as described in the main recipe; cut into rounds instead of dice. * Finely slice 3 spring onions (scallions). Tear 150 g (5 oz) baby spinach leaves into small pieces. Place salad in a bowl. Whisk 1⁄2 cup (125 g/4 oz) low-fat yogurt, 1⁄2 cup (125 g/4 oz) light sour cream, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice and 2 tablespoons olive oil until combined. Pour over and toss through salad. Add salt and pepper to taste.