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Warm potatoes dressed in Santorini olive oil, capers, and herbs. The island potato salad — nothing like the mainland version.
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ingredients
🥔 PRODUCE
•
1.5 lbs small waxy potatoes
•
½ small red onion, very finely diced
•
Fresh dill and parsley
•
🫙 DRESSING
•
4 tbsp extra-virgin olive oil
•
2 tbsp red wine vinegar
•
1 tbsp capers, rinsed
•
1 tsp Dijon mustard
•
Salt
•
Black pepper
Santorini
Island Potato Salad
Warm potatoes with capers, onion, and herb dressing.
Warm potatoes dressed in Santorini olive oil, capers, and herbs. The island potato salad — nothing like the mainland version.
Ingredients
🥔 PRODUCE
— 1.5 lbs small waxy potatoes
— ½ small red onion, very finely diced
— Fresh dill and parsley
🫙 DRESSING
— 4 tbsp extra-virgin olive oil
— 2 tbsp red wine vinegar
— 1 tbsp capers, rinsed
— 1 tsp Dijon mustard
— Salt
— Black pepper
Prep
🔪 PREP FIRST
— Halve potatoes or leave whole if small.
— Fine dice red onion.
— Whisk dressing ingredients together.
Method
STEP 1 — COOK POTATOES
— Boil potatoes in well-salted water until just tender.
— About 15–18 minutes depending on size.
— Test with a knife — should meet slight resistance.
STEP 2 — DRESS WARM
— Drain potatoes.
— While still hot, halve any larger ones.
— Pour dressing over immediately.
👉 Dress while hot — warm potatoes absorb dressing completely. Cold potatoes repel it.
STEP 3 — FINISH
— Add red onion, dill, and parsley.
— Toss gently.
— Taste and adjust salt and vinegar.
— Serve warm or at room temperature.
Chef's Note: Dress while hot. This is the only rule for potato salad worth knowing.