This salad has been a hit on many occasions, very suitable for potlucks, as a side dish when the barbeque season starts again, and also a very simple weeknight dinner that takes less than 30 minutes to make and is likely made of only cupboard ingredients. I always have sundried tomatoes, capers, and mustard in my fridge – they take any boring meal to a different level and do not spoil quickly.
Since most of my recipes start with ‘Peel, dice, and slice an onion’, I obviously also have onions, and if you have seen an Estonian person in your life, then you surely know that our most common food is potatoes.
Disclaimer about the potatoes – my grandparents really do eat potatoes almost every single day – they (both over 80 years old) grow their own and store them over the winter. My potatoes mostly come from them too, but since I am a real spice and salad lover, I probably only have them once a week or so. But most of Estonians are more similar to my grandparents.
Back to the salad. It is one of the simplest, hearty, and delicious salads out there. Versatile, since it is good both warm and cold, and also works well as a side dish should you be a fish or meat lover. If I were you, I would prepare a double batch, eat some of it for dinner, and use the rest for office lunches over the next few days.
Hearty, Healthy, & Delicious Potato Salad
Cooking time: 25 minutes
2 pounds of potatoes
2 medium red onions
About 20 sundried tomatoes in oil (with the oil)
3-4 tbsp capers
3 tbsp full grain Dijon mustard
1 tbsp lemon juice
Peel the potatoes and cut them to about 1-inch cubes. Place in a pot, cover with water, season with salt and boil until tender. The cooking time depends on the exact size of the cubes, but just to be sure to check them in 10 minutes and react accordingly. Most likely, they take about 15 minutes to get tender.
At the same time, peel the onion and slice as thinly as you can. Squeeze the lemon juice over the slices, season with salt, and give the slices a little 30-second massage between your fingers. This step helps to draw out some bitterness from the onions and make them milder.
In a big bowl mix together sliced sundried tomatoes with about 3 tbsp of the oil from the jar, capers, and mustard, and finally the onions.
As soon as the potatoes are tender, drain them, and then let them steam on the stove without a lid, so they will be dry. Add the potatoes to the rest of the ingredients (or go crazy and just add the rest of the ingredients directly to the pot), carefully mix everything, taste and add more mustard, salt or lemon, if needed.
Serve warm. The salad is also delicious cold, but I doubt you will have any leftovers.
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.
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