Mary Berg's Warm Potato Salad with Crispy Capers and Feta

Serves 6

Ingredients:

Approx. 700g mini potatoes

Salt

½ cup light coloured vinegar

1 teaspoon sugar

½ small red onion, thinly sliced

½ cup mayonnaise

2 tablespoons grainy Dijon mustard

1 lemon, zested and juiced

Pepper

¼–½ cup finely chopped soft herbs, such as chives, parsley, dill, and/or tarragon

2 tablespoons olive oil

¼ cup capers

½ cup crumbled feta cheese, optional

Directions:

1. Halve any larger mini potatoes so that they are all approximately the same size. Add the potatoes to a large pot and cover with cold tap water. Season well with salt and bring to a boil over high heat. Cook until fork tender, about 10 to 15 minutes, then drain and set aside to cool slightly.
2. Meanwhile, heat the vinegar and sugar over low heat or in the microwave until steamy. Add the sliced onion to a bowl or jar and season with about ½ teaspoon of salt. Pour over the hot vinegar mixture, topping the onions off with a little water so that they are fully submerged. Set aside for at least 5 minutes to pickle. Alternatively, allow to cool completely and store in the fridge for up to 2 weeks.
3. In a large bowl, whisk together the mayonnaise, mustard, lemon zest, lemon juice, and a splash of the onion pickling liquid. Season with salt and pepper and add in the warm potatoes and herbs as well as most or all the pickled onions. Toss well to combine and transfer to a serving platter or bowl.
4. Heat the oil in a small pan over medium heat. Drain the capers and dry very well with paper towel. Transfer the capers into the hot oil, being careful as the oil might get a bit spitty due to any residual brine on the capers. Fry for about 30 seconds to 1 minute until crisp then, using a spoon, remove from the oil and scatter over the potato salad. Scatter with feta, if using, as well as a few more pickled onions, if desired.