It was one of those Sunday evening dinners which I had wanted to keep it simple. Something along the line of fish and potatoes. Something that wouldn't take me ages in the kitchen, easy to whip up and not much cleaning to do after that. I wasn't too keen on a mash as it would bave been quite blend, so I thought I'd try out this new recipe. It seemed to have the right ingredients which would go with a baked fish fillet, so why not give it a try. The recipe does however call for quite a number of ingredients, two thirds of which I already have. Just need to get the white wine vinegar, grained mustard and the most important of all, potatoes. It was easy to put together and the salad was very tasty, a bit of heat from the mustard, a tinge of sourness from the lemon, capers and vinegar and the smoothness of the olive oil. Absolutely great accompaniement with the fish.
Warm Potato, Dill, Caper & Mustard Salad
Recipe from Karen Martini "Where the Heart is"
8 desiree potatoes (4 peeled. 4 scrubbed) (I used russet potatoes)
100ml extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp seeded mustard
4 Tbsp white wine vinegar
1 lemon, juiced and zested
3 red shallots, peeled and sliced thinly
3 Tbsp tiny capers
2 sprigs fresh dill, chopped
2 sprigs flat leaf parsley, coarsely chopped
1) Cut potatoes diagonally into 2 cm-thick slices. Place in a medium-sized saucepan of boiling water and cook over medium heat until tender. Drain well and set aside.
2) In a separate bowl, mix oil, both mustards, vinegar, lemon juice and zest and shallots.
3) Add hot potatoes and stir to coat. Add capers, dill and parsley and toss gently to combine. Serve warm.