Hold the mayo for this fresh potato salad made with whole grain mustard, mache lettuce and fried capers.
This potato salad is for those last summer get-togethers, one last hurrah before we all head indoors soon.
The classic side is a staple at pot-lucks and barbecues this time of year because it’s simple to make and always a crowd pleaser, but if you’re not fond of mayo, not to worry, potato salad isn’t always heavy or drenched in mayo, this one is fresh tasting with a nice mustardy zing.
Adding mustard and mache lettuce to potato salad give the old standby a fresh new look and taste. It’s a nod to how the French do potato salad, that is, with no mayo and lots of tangy dressing instead. The contrast of the sweet nutty mache lettuce leaves against the mustard spiked potatoes is a nice change of pace from traditionally dressed potato salads.
You can make it with any creamy potatoes you’d like, but baby new potatoes or fingerlings are the best. Once boiled, the potatoes are tossed with the dressing to allow them to soak up all the wonderful flavors then added to the lettuce leaves.
If you haven’t tried mache lettuce before, it’s a little lettuce with bunches of tiny round leaves and a mild nutty taste. It’s sweet and tender without any of the bitterness of arugula or watercress which is why I like it here, but if you can’t find it either of those will do in a pinch.
The finishing touch is a sprinkling of fried capers. They take just a minute to make but add an unexpected bit of crunch and nutty, briny flavor. Fried in a bit of olive oil the caper buds open like little flowers and become golden and crisp. Once you taste how delicious they are, you’ll want to put them on everything!
Here’s to those last summer days!
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