.Greek Caper Dip/Spread "Kaparosalata"
This recipe is a specialty from one of the Cyclades islands Syros. Made in a different variation on other Cyclades islands like Tinos & Kythnos, most islands are bare & dry and capers grow.
Try to find the smallest capers possible. Believe me, there is a big difference. That's my hubby's plate:) with caper dip on a cracker.
4 largeboiling potatoes
5 Tbspcaper berries, rinsed from brine & chopped
3 clovegarlic, finely chopped
1 mediumonion, chopped
1/2 colive oil
2 Tbspwhite wine vinegar
·freshly ground pepper
·pinch of salt
How to Make .Greek Caper Dip/Spread "Kaparosalata"
- Peel & boil the potatoes for about 20 minutes and set aside to cool. Place in a bowl and mash with a fork. Add the chopped capers, the garlic, the onion, the olive oil, pepper, vinegar, and pinch of salt. Mix well.
- I find it easier to put half the amount in my food processor and then add the other half to be sure it's mixed well/
- Serve as a meze, appetizer dip with toasted garlic bread or crackers, or as a spread for grilled fish or chicken.
KALI OREXI: ENJOY!
- Last night we had "Meze" night. My hubby enjoyed his caper dip on a cracker.