Ingredients

How to make it

  • In a large pot of cold salted water, bring the potatoes to a boil until just knife tender.
  • Drain immediately.
  • Leave in the pot and douse with the white vinegar and
  • shake in the seasonings up to the onions.
  • Cover and let cool enough to handle.
  • The potatoes will absorb the vinegar.
  • Slice into 3/4 inch chunks.
  • Taste a potato, does it taste tart? If not, splash in more vinegar.
  • Mix the caper and onions with the sour cream.
  • Fold into potatoes gently, try not to break up the chunks too much.
  • Refrigerate.
  • If at serving time the potatoes seem too dry, add a spoonful or two of cream. In a pinch I've used milk.
  • Great on a bed of chopped fresh green romaine, surrounded with slivers of green peppers, black olives, tomatoes, sweet white onion rings, feta cheese, sliced beets, poached shrimp and anchovy fillets.
  • The Louis Papppas Greek Salad of my dreams.
  • We ARE lazy and just eat the potato salad.

Reviews & Comments 5

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  • justjakesmom 4 years ago
    Wow, Tina, this is different from any I have ever seen. I'd be curious to try (this coming from another So. girl!) No pickles? No eggs? LOL Printing to try soon....
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    " It was excellent "
    pleclare ate it and said...
    Thanks!! This sounds wonderful!
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  • otterpond 4 years ago
    OOOO yeah! This is a fiver.
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    " It was excellent "
    bluewaterandsand ate it and said...
    This sounds great. I try to keep white and apple cider vinegar, at all times, so I can try it with either one.
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    " It was excellent "
    midgelet ate it and said...
    very lovely potato sald. Love the herbs in it!
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