When fried, [capers] might actually be even more amazing. They lose some of their pungency and become crisp, light and almost nutty.
Potato Salad with Fried Capers Recipe
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Published May 22, 2024
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Doaa Elkady/The Feel Good Foodie Cookbook
Potato salad is a must for any barbecue or picnic. But the bland, store-bought stuff doused in mayo gets old after a few summers. Enter the potato salad with fried capers recipe from Yumna Jawad’s new cookbook, The Feel Good Foodie Cookbook, which is tasty enough to potentially outshine your main dish.
“I remember the first time I tasted a fried caper,” Jawad writes. “I love the bright, briny flavor of capers and the texture they add to dishes. But let me tell you: When fried, they might actually be even more amazing. They lose some of their pungency and become crisp, light and almost nutty. I highly recommend trying them out.”
Of course, if your cookout crew is about to arrive and you’re pressed for time, you can skip the frying and add them straight from the jar instead for a pop of acidity.
Excerpted from THE FEEL GOOD FOODIE COOKBOOKby Yumna Jawad. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
1½ pounds baby yellow potatoes, quartered
2 tablespoons caper brine, plus ¼ cup capers, reserved
⅓ cup Greek yogurt
¼ cup chopped fresh dill
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 small shallot, chopped
1 garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Directions
1. Place the potatoes in a large pot of well-salted water and bring it to a boil over high heat. Reduce the heat to medium-low and simmer the potatoes until they are fork-tender, 10 to 12 minutes. Drain the potatoes in a colander and run them under cold water until cool. Set aside.
2. In a medium bowl, whisk the caper brine, yogurt, dill, lemon juice, mustard, shallot, garlic, salt and pepper. Add the potatoes and toss gently to combine.
3. Pat the reserved capers as dry as possible with paper towels. In a small nonstick skillet over medium heat, heat the oil. Add the capers and fry until darkened and crisp, about 5 minutes. Sprinkle the fried capers and any leftover fried caper oil over the potato salad.
Nutrition Facts
226 calories
8g fat
34g carbs
6g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.