Warm potato salad

By Mary Berg
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  • 1 kg (1000 g) mini potatoes
  • Kosher salt, for salt water
  • 1 cup (125 ml) red wine vinegar
  • 2 tablespoons (15 g) sugar
  • 1/2 teaspoon (3 g) salt
  • 1 shallot, thinly sliced
  • 2 tablespoons (15 g) grainy Dijon mustard
  • 1 lemon, zested and juiced
  • 1 tablespoon (5 g) finely chopped fresh oregano
  • 1/3 cup (60 ml) olive oil
  • 1/4 cup (32 g) drained capers
  • 1/2 cup (25 g) parsley leaves
  • Salt and freshly ground black pepper, to taste



  1. Place potatoes in a large saucepan covered with 1-inch (2 1/2 cm) of water. Season water liberally with salt and bring to a boil over high heat.
  2. Cook until tender, about 15 minutes. Strain and set aside to cool slightly.
  3. Add vinegar, sugar and 1/2 teaspoon (3 g) salt to a small saucepan over medium-medium low heat.
  4. Bring to a boil and simmer until sugar and salt are dissolved, about two to three minutes.
  5. Place sliced shallot into a small heatproof jar or container. Add vinegar mixture to shallot jar and let stand ten minutes.
  6. Whisk together Dijon, lemon zest and lemon juice, one tablespoon (15 ml) of pickling vinegar mixture and oregano in a large bowl.
  7. While whisking, slowly stream in oil. Season with salt and pepper to taste.
  8. Add warm potatoes to dressing with capers and parsley. Strain shallots and add to salad. Season with salt and pepper. Save vinegar for later use, if desired.

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