We’re always looking for new ways to use our caperberries and think this ones worth a try. A great dish for springtime when its new potato season but really we think this ones an year rounder.
450g waxy potatoes, 1/2 tbsp white wine vinegar, 2 1/2 tbsp mayonnaise, 8 pickled caperberries, 2 stems worth of Tarragon leaves rinsed and dried, drizzle of Extra Virgin Olive Oil, Salt & Pepper to taste.
Firstly chop your waxy potatoes into 3cm chunks and boil in salted water until cooked but not falling apart. Once they’re cooked, drain them and transfer to a serving bowl. Add the vinegar and a drizzle of olive oil to the potatoes and mix then add the mayonnaise and stir through well. Season to taste. Hand tear the tarragon leaves and set half aside. Add half to the salad and mix through. Next, add the caperberries and mix through to distribute evenly. Add additional seasoning, mayo or vinegar to your own taste then sprinkle the remaining tarragon over the top.
Serves 2-3 as a side dish – Recipe from decisive cravings August 2020