*Warm Potato Salad with a Caper, Spring Onion and Mint Vinaigrette*
A simple salad with simple ingredients. Simple, yes but not boring in the least. This has the wow factor!!
1 pound of small new waxy salad type of potatoes, washed and unpeeled
2 fluid ounces of extra virgin olive oil (1/4 cup)
2 TBS freshly squeezed lemon juice
1 TBS good quality Dijon Mustard
6 small spring onions, washed, trimmed and thinly sliced (the white parts only)
1 heaped dessert spoon of capers
fine seasalt and freshly ground black pepper to taste
a small handful of fresh mint leaves, cut into a chiffonade (about 1/4 cup)
Place the potatoes into the rack of a steamer over simmering water. Cover and steam for 20 to 25 minutes, until fork tender. While the potatoes are steaming, make the dressing.
Whisk together the olive oil, lemon juice and mustard. Stir in the capers and spring onions. Season to taste with some salt and pepper. Set aside.
Remove the cooked potatoes from the steamer. Carely cut into thick slices crosswise and gently toss in the dressing while they are still warm, so that they can absorb the dressing. Taste and adjust seasoning as needed.
To cut the mint into a chiffonade, roll the leaves tightly into a roll and slice across the roll into thin slices, flutter apart with your finger tips and scatter over the salad. Gently toss together again. Serve immediately.