Potatoes with capers and dill are a traditional recipe known for their freshness and delicate flavor. Originating from regions in Northern Europe, this preparation has been adapted in various Latin American countries, where it is common to find it with slight variations. In Mexico and some areas of Central America, it is known as "potato salad with capers," while in Argentina and Chile, it is usually called simply "potatoes with citrus dressing." This dish combines simple and accessible ingredients, highlighting the versatility of potatoes, a fundamental tuber in world cuisine.
Originally, the combination of capers and dill comes from Mediterranean cuisine, using these seasonings to provide freshness and a touch of acidity that balances the soft and creamy texture of the potatoes. It is an ideal option to accompany main dishes or as a light salad during the summer, showcasing the perfect balance between tradition and cultural adaptability.
How to Make Potatoes with Capers and Dill
To prepare this delicious recipe, start by boiling the potatoes with their skin on in salted water until tender.
While the potatoes are cooking, prepare the dressing by mixing in a small bowl the olive oil, fresh lemon juice, orange juice, chopped onion, parsley, fresh dill, small capers, salt, and pepper to taste.
Let the dressing rest at room temperature so the flavors can meld.
Once the potatoes are ready, drain them, cool them briefly, then peel them and cut them into thin slices, approximately 1/8 inch thick.
Place the potato slices in layers in a serving dish. Pour some of the dressing over each layer and sprinkle with a bit of salt.
Let the potatoes marinate for several hours at room temperature, carefully turning them occasionally with a metal spatula so the dressing is distributed evenly.
Serve the potatoes at room temperature and garnish with a sprig of fresh dill for presentation and aroma.
This recipe can be prepared in advance, making it a practical and tasty option for any occasion.
