Warm potatoes absorb the sharp Dijon–white-wine-vinegar dressing, while capers add salty little bursts. No mayonnaise: this stays light and acidic enough to cut through a rich meat main.
Ingredients
2 medium Potatoes
2 kosaji Capers drained and roughly chopped
1 1/2 kosaji Dijon mustard
1 osaji White wine vinegar
1 osaji Olive oil
Black pepper
Salt
Finely chopped parsley
A small amount of finely chopped onion
Steps
1. Cut the potatoes. Scrub or peel as preferred. Cut into chunky bite-size pieces, roughly 3cm, keeping them similar in size.
2. Boil until just tender. Put in a saucepan, cover with cold water and salt the water lightly. Bring to a boil, then simmer about 10–12 minutes. They are ready when a knife slides in easily but the pieces still hold their shape.
3. Make the dressing. While the potatoes cook, mix the white wine vinegar, Dijon, olive oil, capers and plenty of black pepper in a serving bowl. Add optional onion now if using.
4. Drain and steam-dry. Drain the potatoes thoroughly, then leave them in the colander or hot pan for about 1 minute. Their surfaces should look dry rather than wet.
5. Dress while warm. Add the warm potatoes to the dressing and fold gently until coated. Leave for 5 minutes so they absorb some of the sharp, briny dressing.
6. Taste and serve. Taste before adding salt—the capers and Dijon may already provide enough. Add parsley if using. Serve warm or at room temperature.
Tamagawa Salad 