Recipes

Warm BC Nugget Potato Salad

In just a few minutes you can put together healthy and comforting warm potato salad while BC potatoes are in season

By Caren McSherry /

Credit: Flickr/letouj

Small ones, big ones, doesn’t matter. This potato salad is delicious served warm

Pick up a bag of new BC nugget potatoes and put together a healthy potato salad full of zesty flavours

These lovely new potatoes are not around for a long time, but while they’re abundant, be sure to cook, eat and enjoy them with gusto! I prefer the small baby ones, but large or small, the taste is divine.

Ingredients

  • 2 pounds BC new nugget potatoes
  • 2 heaping Tbsp. grainy Dijon mustard
  • 2 Tbsp. lemon-flavoured vinegar
  • ½ tsp. fresh lemon zest
  • ⅔ cup good-quality extra-virgin olive oil
  • 1 heaping Tbsp. capers, drained and blotted dry
  • 1 tsp. fleur de sel or Maldon salt
  • Good grinding of fresh pepper
  • ⅓ cup finely chopped parsley

Instructions

  1. Boil the potatoes in salted water until cooked. Do not overcook or they will become waterlogged. A knife should easily pierce through to indicate doneness.
  2. While the potatoes are cooking, combine the mustard, vinegar and lemon zest in a bowl. Whisk the ingredients together, then slowly pour in the oil, whisking the entire time until the dressing binds together.
  3. Add the capers, salt and pepper. Stir, taste for seasoning and adjust accordingly. Set aside.
  4. When the potatoes are done, drain them immediately and transfer to a large serving bowl. Pour the dressing over the hot potatoes and stir to combine. The dressing will be absorbed into the potatoes.
  5. Add the chopped parsley and serve while warm.

Serves 4 to 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.