New-potato salad with arugula and capers
July 7, 2010 § 2 Comments
Summertime means salads. I adore potato salads and this one is my latest favorite. Warm new potatoes, crisp arugula, and tangy capers – seriously, it’s like everything I love about summer in a bowl. Most of the ingredients besides the arugula and potatoes are probably already in your pantry, and this recipe is easily adaptable – I added more arugula because I wasn’t serving an additional vegetable and wanted more green on the table. However, reducing the arugula if you are more fond of it in smaller amounts is just as good, adding just a hit of spiciness to this warm potato salad.
This recipe is from my new favorite cooking magazine, Jamie magazine. It’s not surprising because I adore Jamie Oliver’s cookbooks – at last count I had four and I am waiting eagerly for the US release of his latest – but everything about the magazine makes me so happy. I even like the paper it’s printed on, but then again, that’s the kind of weird thing I notice. I highly recommend checking it out despite its rather high cost for those of us residing in the former colonies.
Anyways, on to the food!
Wash some new potatoes. Unfortunately I forgot to check how many potatoes I bought, but it was a couple of handfuls. The original recipe says 1.5 kg or about three pounds, so if you own a scale that might help you. In any case, exact measurements aren’t really a requirement for this recipe, as even though I tweaked the dressing quantities, there’s more than enough for even twice as many potatoes.
Chop the potatoes into roughly equal sizes.
Then, fill a pan with water, add in a few pinches of table salt, and the potatoes, and set to boil with the lid on. Once the water is boiling, remove the lid, and reduce heat to a simmer. Cook for fifteen to twenty minutes, or until the potatoes are fork-tender but not falling apart.
Meanwhile, wash at least a handful of arugula (or more, to taste). Spin dry and set aside.
In a large serving bowl, mix together six tablespoons extra-virgin olive oil (now is the time for the good stuff), four tablespoons red wine vinegar (I used Fleischmann’s organic, it was pretty good), and two to three tablespoons of capers, drained. I would not recommend salted capers for this recipe.
Once the potatoes are done, drain them in a colander and let steam dry for a minute or two. Then, combine with the dressing in the large serving bowl, making sure to coat all the potatoes with the dressing. At this point, if you see lots of liquid pooling at the bottom, you may want to scoop it out, or simply strain the potatoes-and-dressing mixture, reserving it.
Mix in the arugula and season with sea salt if you have it, though regular salt works too, and freshly-ground pepper. If needed, you can add back some of the strained-out dressing to coat the arugula more, to your taste. Serve immediately, as this recipe does not keep nor store well. Enjoy!
New-potato salad with arugula and capers
Adapted from Jamie magazine, June 2010
Serves four to six
- About three pounds of new potatoes, washed
- A few pinches of salt
- At least one handful of arugula
- Six tablespoons good-quality extra-virgin olive oil
- Four tablespoons of red wine vinegar
- Two to three tablespoons of capers, drained
- Sea salt and black pepper, to taste
1. Wash and slice the potatoes into similar-sized pieces.
2. Fill a pan with water, add in a few pinches of table salt, and the potatoes, and set to boil with the lid on. Once the water is boiling, remove the lid, and reduce heat to a simmer. Cook for fifteen to twenty minutes, or until the potatoes are fork-tender but not falling apart. Drain the potatoes and let steam dry in the colander for a minute or two.
3. Meanwhile, wash and spin dry the arugula. In a large serving bowl, combine the olive oil, red wine vinegar, and drained capers.
4. Add the potatoes to the dressing and stir to coat the potatoes. Scoop away or strain the excess dressing. Reserve.
5. Add in the arugula and stir to combine. Sprinkle on sea salt and pepper to taste. Add back some dressing if needed to lightly coat the arugula. Enjoy!
Harris, Andy. “Warm Potato Salad with Capers and Rocket” from “The In-Betweeners.” Jamie. June 2010: 45. Print.