I had every intention of writing and sharing about my vacation and food experiences in chronological order but it’s my prerogative to change my mind. This is a food blog afterall…no place here for orderly behaviour!
This year I visited three islands in the Cyclades. The Cyclades are the most famous of Greek islands which are located in the Aegean Sea, southeast of Athens.
I stopped by Naxos, Paros and Sifnos. If one looks to a map you’ll see that each island is quite close to each other but from ancient times, the waters made travel between the islands seem worlds apart.
It was comforting to see that each island had retained it’s own character, feel, sub-culture and style.
One common food theme I found was the heavy use of capers in the islands’ cuisines. Order a Horiatiki (Greek) salad and you’ll likely see the addition of capers in the mix.
One dish that was new to me was the Caper Salad. I sampled two versions: one being a stewed onion based dip with peppers and a faint presence of capers and the second one being a plate of whipped mashed potato (cold) with the bold presence of capers in it.
I preferred the second Caper Salad and it’s one I’m going to share with you.
Again, simplicity dictates this dish with the use of few fresh ingredients, all local and of course, delicious.
Offer this up at a picnic, as a dip with bread or as a side alternative for your starch.
It’s easy, it’s delicious and it will transport you to the Greek Islands each time you take a bite!
Caper Salad (ΚαππαÏοσαλάτα)
3 large potatoes
3 large Tbsp. of capers (drained), finely chopped
2-3 green olives, coarsely chopped
3 cloves of garlic, miced
2 Tbsp. wine vinegar
1/2 cup olive oil
1/2 cup red onion, finely diced
1/4 cup chopped fresh chives + some for garnish
1/4 cup chopped fresh dill
1 tsp. dried oregano
salt and pepper to taste
- With the skins on, place your potatoes in water and bring to a boil. Add a generous amount of salt and cook until fork tender. Remove from the heat and cool until the potatoes are safe to handle. Peel the skins and mash the potatoes in a bowl.
- Add your minced garlic, vinegar, minced capers, olives, diced onions and mix in until incorporated. Now slowly add your olive oil until you’ve achieved your desired consistency.
- Add the chives, oregano and fresh chopped dill and mix in as well.
- Adjust seasoning with salt and pepper and serve room temperature or cold with a garnish of some chives and whole caper berries.
54 Responses
Hi!
Nice food. It makes me crazy. I will definitely try to make it. Thanks for the recipe.
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Ifra :)
nitishrocks
That looks amazing Peter. I’m looking forward to trying that.
Interesting dish Peter, I’m a huge fan of capers! What would traditionally be served with this?
The potato salad I make is exactly like that! I never thought of mashing them up to make something different. Very interesting.
Yum! Capers are just delicious and I love how they’ve been added to the potato salad…this is stunning!
I love dishes like this for the simplicity! We all love capers here so this one is a no brainer!
MMmmmmm! Que rico Peter! I take your word… I will only make this caper salad if I do feel transported to one of the Greek islands ;D Just kidding… fantastic and simple puré de patata!
Excellent blog! You are as good cook as my mom back in Greece :)
ΣυγχαÏητήÏια
Good recipe! Looks creamy and deelish;-)
Welcome back Peter! I think this would’ve been my favourite version too because …uhm I’m not too big on stewed onion but I’m a potato fan :)
Simplicity at its best!
Another legit reason fr me to add capers to my food.
This looks quite a bit like my Italian mother’s potato salad, only without capers. She mashes the whole thing down, just like this. I’d love to give this one a try and I’ve got capers just sitting on the fridge shelf.
The shot of that street is really pretty! Interesting salad, as well.
So would this be like a Greek potato salad?
I could dive into that little street/alley…. It is so perfect!
Oh I bet the saltiness of the capers was wonderful in here!
That looks awesome! I am thinking this is going to be my new favorite comfort food! :)
Lovely street photo. On which island was that taken?
Great recipe, Peter. I can’t wait to read more about your vacation!
I’m loving the look of that salad, I love capers! I now have another dish to add to my must make soon list. Thanks Peter, I’m looking forward to seeing more yummy Greek recipes and hearing about your hols.
I love the sound of this! I would never have thought of using potatoes and capers in this way together. I will definitely try it soon – love it!
Welcome back! Looking forward to seeing your rcipes. As good as this looks, all I can think about is your fig dessert below! Now where can i get a tree ripened fig in NJ?
Oooh, always something new! Mashed-potato-based, eh… will have to try!
I love capers, I love potatoes, so I’m assuming I’ll love this dish.
But I love onions too, so am wondering what I have to do to get you to share the stewed onion version as well (or at least give me some general pointers so I can figure it out myself).
OUT OF THE WAY PEOPLE!! THIS PLATE IS MINE… MIIINE!!!…. Muaiamamiamiam…
Ahhhhhhhh! Thanks Peter. [burp]
Hey Peter, it’s so nice to have you back on the food cyber world. I will be checking your travel adventures and all the lovely pictures-of course the food is what we all come here for :-p
I have all the ingredients at home! Can’t wait to try it. :)
Sherry, food makes you crazy? How do you eat with a straight jacket on?
Joanne, it was a pleasant surprise to me too when I tried it.
Kittie, you’ll like this Greek “scram” with seafood.
Ioanna, I would have thought that you’d of sampled this as you’ve visited the Cyclades often.
Pete, this was a pleasant surprise for mew too!
Judy, this dish definitely has a “DUH” factor to it – so easy.
Nuria, you certainly shall…capers will often be found growing in corners of little streets like in the photo here.
Dimitri, thank you and kalos orises!
Thanks Johnna!
Lore, thx for the warm welcome…I liked this version better.
Courtney, are you just warming up to capers?
Prudy, give it a go…our cuisines do overlap alot.
Marjie, more pics like that to come.
Nicole, I suppose like a Greek mashed potato salad.
Kat, I confirm your bet!
Jenn, it’s easy-peasy…very Mediterranean.
Farmer Jen, that pic was from Paros.
Laurie, the vacation was wonderful and I hope you’re having a blast as you’re in Greece as we speak.
Jan, why…it’s caperlicious!
Helen, indeed a surprise for me too!
Thanks Lisa and dream away of the fig parfait.
TS, it’s easy and delish.
Sandie, the other caper salad was more of a dip…think caremelized onions, some red pepper in it, lil eggplant, sweet, little vinegar and somewhere in there capers…it was all onion. For me, nothing special.
Zen, gluttony I am guilty of too…c’est domage!lol
Ben, thanks for your warm welcome…I’m slowly getting back into the blog swing of thing.
Dragon…you’ll be well rewarded!
Oh my goodness, I’m already transported, just thinking of how incredible these flavors will taste… Your photos are so beautiful – every bit as beautiful as the heavenly recipe you shared with us! Thank you!
(p.s. I’m SO excited to hear what you think of the artichoke dip! You made my day! :-)
That first photo is just gorgeous! It doesn’t even look real.
Your salad really looks great, but I just can’t do capers. It’s one of the few foods I dislike. I’ll eat dishes cooked with capers in them, but not the actual capers. I wonder if I could use salt cured olives instead. I love those!
Peter – in all my Cycladic travels I have never seen a caper grace the menu! How interesting! Has Naxos/Paros/Sifnos been plotting something? Skordalia me capers – I think it would work, though.
I could easily get used to eating this dish, possibly served with some toasted pita bread. Oh yum, now I am hungry. I can only imagine all the delicious things you tried in Greece, I am looking forward to more posts!
yummy,yummy,yummy, I like this Peter!!!!! aaahhhh! you are really back!!!!!!xGloria
What a spectacular way to eat potatoes! Love this salad! Looking forward to more goodies from your trip. . .
What wonderful additives to give potatoes a kick. I’m saving this one for beach night.
That’s one helluva potato salad, man.
Oh my word – gorgeous place and gorgeous food! I don’t think I’ve ever commented on your blog before, but I told Ivy the other day that when I traveled around Europe in college, Greece had the BEST food of any place (and I’ve been to about 14 or 15 countries).
I really want to make this salad, but I live in Japan and I can’t get fresh dill or chives. Can you make a substitute suggestion? Green onions?
Maybe I’ll have to look for some herb seeds to grow in addition to my basil and mint on my teeny tiny balcony. :)
I just love this kind of food, full of flavour. I remember a Greek recipe (sorry, i forgot the name) make of garlic, mash potatoes, lemon juice and olive oil.
Potato in any form catches my attention, but this dish is just packed with flavor. I can imagine that I would love this cold as well as hot….I suppose it would not be a salad then?
Why don’t you send this dish to Potato-ho Wednesday over at Noble Pigs.
it’s certainly not what i had in mind when i think “caper salad,” but frankly, it’s better! i love all things potato and dill, so i know i’d love this. yum.
Astra, thanks and I will try the artichoke dip today.
Sticky, that photo is real..from my humble little Canon A530! As for capers, briny green olives would very well here alone…try that!
MAria, you’re kidding? Greek islanders eat what little the land gives them and capers they have plenty and use them…lucky for us!
Bridgett…that’s how I liked it…with some toasted pitas!
Gloria…back or now…lots for new dishes coming up.
JS, thanks…there are a few more dishes to tempt you all with.
Christine, this sounds perfect for beach night.
Heather, it’s Caper Salad (SHHH)!
Hi Abigail and welcome.Green onions are a good substitute and as for fresh dill, well…try another fresh herb of your liking.
Helene, you speak of skordalia but this isn’t as garlicky.
Nina, this was served to me cool/room temperature…have it any way your wish – just try it! lol
Grace, this was a pleasant surprise for me too. I was thinking some sort of caper pesto, which would be way strong.
Oooh does this look good. I definitely need to give this one a try. I used to dislike capers but only recently realized they are actually quite tasty. I don’t know what I was thinking when I was younger, regarding half the food I never ate… :)
This looks amazing, Peter, as do your photographs. I so, so, SO want to go to GREECE!
I likey this. Plus this helps me get rid of a massive jar of capers I have acquired.
Nicely done!
welcome home you crazy greek you… nice to see you back.
i can’t wait to hear everything!!! i’ll be reading.
Mmmm, I love capers – what a clever way of serving them, with the potato to take the edge off the saltiness. Yum!
Less garlicky than skordalia (bad) but with capers (good). I am conflicted!
Caper salad with potatoes?? Nice idea!!! It looks like skordalia??
Peter, did you buy capers from Greece?? The ones from the islands are really good!!
I lived on Paros for a few months in 2003 and got to visit Naxos that is well known for their capers! This salad looks awesome! It reminds me of skordalia! Thanks for sharing!
Verrrrry interesting, Peter. As soon as you described the second version, I thought to myself, “I hope he gives us a recipe for that one.” And lo and behold, you did! Thanks for a new dish to try!
That looks really good Peter. Comfort food with a hint of holidays :)
Oh that is right up my alley! Love it. This has a place in my kitchen this week!Hmmmm. I think it will be so happy next to some salmon!
Every time I go to Greece, I always bring back a large jar of Greek capers, they are excellent! Thanks for sharing this recipe!