This salad gets its lovely piquancy from salty capers and crunchy red onions—a peppery quality enhanced by an unoaked white wine (see our 7 Rules for Perfect Pairing). Sablefish, a buttery fish also known as black cod, is firmer and slightly smokier than smoked salmon, but the latter can also be substituted. More Potato Dishes

Marcia Kiesel
October 2007

Gallery

Recipe Summary

active:
25 mins
total:
55 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, cover the rinsed capers with warm water. Let stand at room temperature for 30 minutes. Drain.

    Advertisement
  • Meanwhile, in a large saucepan, cover the potatoes with cold salted water and bring to a boil. Lower the heat and simmer until tender, about 30 minutes; drain. While the potatoes are still warm, peel and slice them 1/4-inch thick. Transfer the potatoes to a large bowl.

  • In a small bowl, combine the olive oil, lemon juice and capers and season with salt and pepper. Pour two-thirds of the dressing over the potatoes and toss.

  • Arrange the potatoes, onion and sablefish on a platter. Drizzle with the remaining dressing, garnish with the parsley and lemon wedges and serve.

Suggested Pairing

Sauvignon Blanc.

Advertisement
Advertisement