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Creamy Potato and Caper Salad

Posted on Sep 20, 2017

Creamy Potato and Caper Salad

Scandinavian and Michelin-starred Chef Niklas Ekstedt recommends putting "Creamy Potato Salad with Capers" on top of hot dogs. Of course, it also makes a great side dish in and of itself. 225g / 8 oz. cold cooked potatoes 3 tbsp mayonnaise 30g / 1oz. capers 1 tsp red wine vinegar Excepted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/1910904341/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1910904341&linkCode=as2&tag=craftfocom-20&linkId=2f9134bde952a014f323cfc47a6032c5">Food from the Fire: The Scandinavian Flavors of Open-fire Cooking</a>.

Step 1

To make the potato and caper salad: cut the potatoes into roughly 1cm/½in cubes. Place in a serving bowl and fold in the mayonnaise, capers and vinegar. Chill until ready to serve.

Step 2

Excepted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/1910904341/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1910904341&linkCode=as2&tag=craftfocom-20&linkId=2f9134bde952a014f323cfc47a6032c5">Food from the Fire: The Scandinavian Flavors of Open-fire Cooking</a>.