My F&W
quick save (...)

Tomato-Caper Potato Salad

  • FAST
  1. 4 baking potatoes (2 1/2 pounds), peeled and cut into 1-inch dice
  2. 1/2 cup mayonnaise
  3. 8 cocktail onions, coarsely chopped
  4. 2 tablespoons coarsely chopped capers
  5. 1 tablespoon chopped tarragon
  6. 1 tablespoon minced shallot
  7. 1 tablespoon white vinegar
  8. 1 tablespoon water
  9. Pinch cayenne
  10. 2 celery stalks, finely chopped
  11. 2 cups grape tomatoes, halved
  12. Kosher salt and freshly ground pepper
  13. 4 cups shredded iceberg lettuce
  1. In a large saucepan, cover the potatoes with salted water. Bring to a simmer and cook over moderate heat until the potatoes are tender, about 10 minutes. Drain well.
  2. Meanwhile, in a large bowl, mix the mayonnaise with the cocktail onions, capers, tarragon, shallot, vinegar, water and cayenne. Gently fold in the potatoes, celery, and tomatoes and season generously with salt and pepper. Arrange the iceberg lettuce on a serving plate. Scrape the potato salad onto the lettuce and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.