Dad's Potato Salad

Growing up, my dad would make this potato salad all the time. Dad and Bimpy both grew amazing gardens every summer, and when the tomatoes were at their prime, this salad was unstoppable.


There's a story behind this potato salad, too (of course). Every time my dad made it, he would tell stories about his semester abroad in Spain and how much of this salad he ate while there. For years, he would lament that something was missing from the salad—he just couldn't put his tastebuds on what it was. The day he discovered capers were the missing ingredient is a day we talk about A LOT. I think we even saw tears!



WHAT YOU'LL NEED:


6 large potatoes

4 large tomatoes

1 large red onion

⅓ cup capers

¼ cup olive oil

Salt and pepper

Red pepper flakes


WHAT YOU'LL DO:


Peel your potatoes and cut into nice chunks. Drop into a pot of boiling salt water. Boil Potatoes until a knife can poke them without resistance (about 15-20 minutes).


Strain potatoes and let them cool, just barely. Meanwhile, slice your tomatoes into chunks about the same size as the potatoes.


Using Amanda Lynn (a mandolin) or a sharp knife, thinly slice your red onions. Set aside.


Measure out ⅓ cup of capers.


Now add the tomatoes, onions, and capers to a large mixing bowl, and top off with the cooled potato chunks. Add ⅓ cup olive oil to the bowl (or more if needed) along with salt, pepper, and red pepper flake. Give it a nice stir to combine.


Place bowl in the fridge and cool completely, letting the flavors deepen before serving. Stir again before serving and enjoy!


On another note, you can absolutely serve this warm, and it would be equally as delicious!


Make it step-by-step with me below!

LET'S DO THIS ONE STEP AT A TIME:

1. The dream team.

2. Peel your potatoes.

3. Cut potatoes into nice chunks. Drop into a pot of boiling salted water.

4. Boil potatoes until a knife can poke them without resistance. (about 15-20 minutes).

5. Strain potatoes and let them cool slightly.

6. Meanwhile, slice your tomatoes into chunks about the same size as your potatoes.

7. Using Amanda Lynn (a mandolin) or a sharp knife, thinly slice your red onions.

8. Measure ⅓ cup of capers.

9. Add tomatoes, onions and capers to a large bowl.

10. Add cooled potatoes to the bowl.

11. Add ⅓ cup olive oil (or more if needed), salt, pepper and red pepper flakes and stir to combine.

12. Place bowl in the fridge and cool completely, letting the flavors deepen, before serving. You can absolutely serve this warm, skipping any refrigeration, and it would be delicious!

13. Such a simple and delicious potato salad! Olé!