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Potato Salad with Pickles and Capers

From Penelope Casas, Tapas

Serves: 4


  • 1 lb. potatoes, preferably new or red waxy
  • 3/4 c. mayonnaise (see below)
  • 1 tbsp. minced parsley
  • 2 tbsp. finely chopped dill or cornichon pickle
  • 1 tsp. small whole capers or chopped large capers
  • 1/4 tsp. tarragon
  • salt
  • Mayonnaise (about 1.25 cups):
    • 1 egg plus 1 yolk
    • 1/4 tsp. dijon-style mustard
    • 1 tsp. salt
    • 2 tbsp. fresh lemon juice
    • 1 c. olive oil (or mixture of olive and another vegetable oil)


  1. Make mayonnaise: put in blender or food processor bowl the whole egg, egg yolk, mustard, salt, and lemon juice. Blend for a few seconds. With motor running, pour in the oil very gradually and continue beating until thickened and silky.
  2. Put potatoes in saucepan with salted water to cover, and boil for 10 minutes. Turn off heat and let potatoes sit in hot water, covered, for 15-20 minutes, or until tender. Drain, peel, and cut in 1/2-inch cubes.
  3. In bowl, combine mayonnaise, parsley, pickle, capers, and tarragon. Gently fold in potatoes, and taste for salt. Refrigerate for several hours, then bring to room temperature.


Keywords: Spanish, Tapas, Potato.