Description
Enjoy this incredibly simple potato and radicchio salad and take advantage of this gorgeous plant. The addition of capers takes this salad to another level!
Ingredients
- 5 potatoes / 1 kilo / 2.2 pounds, washed with the skin left on*
- 15 radicchio leaves or a full small head, chopped roughly**
- ⅓ cup capers, drained of water
- ¼ cup olive oil
- 2 tablespoons lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- After you have washed the potatoes, place in a large saucepan covering with cold water, bring them to a boil and cook for around 35 minutes. I check by piercing a potato with a knife. If it goes in without any hesitation, the potato is cooked. If it struggles a little, give it another 5 minutes.
- Once cooked, drain and run them under cold water to stop the cooking process and so you can handle them without burning your hands. Let them sit in the pot of cold water for around 5 minutes.
- While you’re waiting for the potatoes to cook, in a large bowl, add in the chopped radicchio, capers, olive oil, lemon juice, salt, and pepper to taste.
- Chop up the potatoes with skins on, and add to the bowl.
- Toss well and serve.
Notes
Potatoes: I typically leave the skin on potatoes as there is nutritional value in the skin. The only time I peel them is when I make a mash. Otherwise, I just give them a good scrub with my veggie scrubbing brush (to remove the soil) and leave the skins on. You can, of course, peel them off once the potatoes are cooked if you don’t want to eat the skin.
Radicchio: I tend to tear them apart if I’m just using the outer leaves. Sometimes I buy the head with the outer layers still there, so I will use them first (they tend to have patches of dark green) and then use the rest of the head later. If I have just the tightly sealed head of salad, I will chop that up. See images above for full head and head with outer leaves to understand the comparison.
- Diet: Vegan
