Crispy Caper and Dill Potato Salad
By OcadoLife
Published on 18 July 2024
For a next-level vegan side, make this Crispy Caper and Dill Potato Salad from award-winning author and cook Anna Jones. “Capers play a starring role in this recipe. Their punch, along with the fragrant herbs, lifts the creamy crème fraîche dressing, while the crispy onion and caper topping brings texture, sweetness and umami depth. Dress the potatoes while they’re still warm, and they’ll soak up the flavours better.”Time and servings
30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1kg new potatoes
- 200g green beans, cut in half
- 2 tbsp olive oil
- 4 shallots, finely sliced
- 0.5 tbsp sea salt flakes
- 1 small bunch dill, tough stalks discarded, roughly chopped
- 1 small bunch flat-leaf parsley, tough stalks discarded, roughly chopped
- 1 small bunch tarragon, tough stalks discarded, roughly chopped
- 150ml oat crème fraîche (or use dairy crème fraîche if not vegan)
- 60g capers, plus 3 tbsp brine from the jar
- 5 cornichons, roughly chopped
Method
Step 1
Boil the potatoes in salted water for 15-20 mins, until tender. Add the beans for the final 4 mins; drain and steam dry until both are cool enough to handle.Step 2
Meanwhile, heat the oil in a frying pan over a medium heat. Add the shallots and sea salt; cook for 15 mins or until soft, sweet and golden.Step 3
For the dressing, combine the dill, parsley, tarragon and crème fraîche with half the capers, the 3 tbsp brine and the cornichons.Step 4
Scoop out half the shallots into a mixing bowl; set aside. Return the pan to a medium-high heat along with the remaining capers; cook for 5 mins until browned and crispy. This is the topping.Step 5
Using your hands, break the potatoes into the bowl with the shallots, adding the beans too. Pour over the dressing and mix well. Transfer to a serving bowl and top with the crispy shallots and capers. Leftovers will keep chilled in an airtight container for up to 4 days.