Not long after Peter of Kalofagas returned from summer in Greece, he wrote about this caper salad. The moment I saw it, I knew I had to make it. (Hello! Capers!)
The recipe called for boiling potatoes then mashing them with capers, green olives, garlic, wine vinegar, red onions, chives, dill, oregano and olive oil (of course). So, I did just that! Well, we didn't have green olives on hand, so I just went heavy-handed with the capers. We even had Greek olive oil and so used that.
It was easy to make and of course, utterly delicious. I especially liked the convenience of serving it at room temperature.
It was so good that CSC didn't even have a second thought in betraying our super-appetite-stoker: we had some grilled flank steak and chimichurri (again!) during the same meal and she completely shunned the chimichurri! She said she liked her steak just with this caper salad. (I repeat, she shunned chimichurri, that super-appetite-stoker!)
Grand endorsement, indeed!
The complete recipe is here: Caper Salad from Kalofagas
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If you'd like to participate, see who's hosting next week. WHB is hosted this week by Haalo of Cook (almost) Anything At Least Once.