This is a recipe I adapted from an old Sunset Vegetarian Cooking cookbook. I am a big fan of potato salad. We typically make a traditional potato salad which is soft and creamy. This recipe is good too - I have never tasted anything like it. It is colorful, crisp, and tangy.
We have always served this during the summer. I have memories of green grass and barbecues and this salad. It would also be tasty during the cold months with vegetables from the last garden harvest.
Tangy Potato Salad Recipe
adapted from Sunset Vegetarian Cooking
makes 10 servings
> 1 lb potatoes
> caper dressing (recipe below)
> 2 medium granny smith apples
> 3 medium carrots, thinly sliced
> 1 small red onion, chopped
> 1 medium green pepper, seeded and cut into thin strips
> 15 oz. can pickled beets, drained and diced
1. Place potatoes in 1-inch of boiling water, cover, and cook just until tender when pierced (20 to 25 minutes)
2. Meanwhile, prepare caper dressing in large bowl.
3. Drain potatoes, cool, peel, and dice directly into the dressing.
4. Dice the apples into the dressing. Lightly stir in carrots, onion, green pepper, and beets. Cover and refrigerator for at least 6 hours.
> 3 Tbsp white vinegar
> 3 Tbsp capers
> 1/2 cup vegetable oil
> 2 tsp sugar
> 1 tsp dry mustard
> 1 tsp salt
> 1/4 tsp black pepper
> 1/4 tsp paprika
Stir ingredients together.
My notes for this recipe:
1. The original recipe calls for 1/4 tsp dill in the dressing. Dill makes me sick to my stomach. I can eat a dill pickle but that is about it. The recipe is great without it but if you like dill you might want to put it in.
2. This salad holds up well in the refrigerator. You can make it the day before serving and it will taste great.