This is a much lightened up version of potato salad, with a sharp caper dressing which is balanced out by the savoury flavours of fresh oregano.
Fresh oregano is something I’ve just started growing in recent years. Previously I only ever had a jar or box of the dried crumbly stuff lurking in my pantry, to add to the occasional pasta sauce or what not. It wasn’t a herb that particularly inspired or excited me. Then fresh oregano came into my life.
Fresh oregano has a lot of the same deep savoury notes, but brightened by being fresh. I love using it as a main ingredient in simple salads like this one. You can use a lot of fresh oregano without being overwhelmed in the same way you would be by the dried stuff, and it’s just such a nice change from the usual potato salad flavours.
If you don’t have oregano growing in your garden, fear not – you can buy it in the living herbs section at the supermarket too.
Cube some nice waxy potatoes, or even better – use small new season potatoes like Jersey Bennes. Boil or steam until just tender, cool and toss with a tart lemon and caper dressing, lots and lots of fresh oregano and serve. Thinly sliced red onion in the mix would also be great.
This is a bold and gutsy barbecue side dish for summer, which pairs well with virtually any protein. It goes fantastically well with tomato tarte tatin too.
Potato and fresh oregano salad
- 500 g waxy potatoes
- 1/2 cup fresh oregano leaves, washed and picked (approximate)
- 1 tbsp capers, finely chopped
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon juice, freshly squeezed
- 1 clove garlic, crushed or finely grated
- 1 tsp maple syrup, or sweetener of your choice
- A good grind of salt and pepper to taste
- If using large potatoes, chop into evenly sized chunks or cubes. If using small new season potatoes, leave them whole but cut any larger ones in half to keep the sizing even.
- Gently boil in salted water until just cooked, which will take around 10 minutes depending on the variety of potato used. Check for doneness with a fork or bread and butter knife, which should easily pierce the potato without it falling apart.
- Drain potatoes, run under a cold tap and set aside to cool a bit more.
- Add all remaining ingredients except for the oregano to a small jar or sealed container. Give it a good shake to mix the dressing ingredients together well. Taste and adjust seasoning if required. If it's too sharp for your liking, add a little more maple syrup.
- Toss potatoes, fresh oregano leaves and dressing together.
- Best served at room temperature soon after being prepared. If you need to make it ahead of time, mix the potatoes and dressing together then store in the fridge. Add the fresh oregano when you're ready to serve.
- Serves 2-4 as a side dish. If you're feeding a crowd (or hungry teenagers), multiply the recipe accordingly.