3 medium-sized potatoes (360g), peeled and cut into 1cm thick slices
2 1/2 tablespoons of red wine vinegar
1/2 teaspoon of salt
1 tablespoon of mustard seeds
1 pinch of thyme
2 tablespoons of pickled capers, drained
4 tablespoons of finely chopped onion
1/2 teaspoon of fresh parsley, stalks removed
2 tablespoons of chopped fresh dill
1 1/2 tablespoons of olive oil
3 medium-sized potatoes (360g), peeled and cut into 1cm thick slices
2 1/2 tablespoons of red wine vinegar
1/2 teaspoon of salt
1 tablespoon of mustard seeds
1 pinch of thyme
2 tablespoons of pickled capers, drained
4 tablespoons of finely chopped onion
1/2 teaspoon of fresh parsley, stalks removed
2 tablespoons of chopped fresh dill
1 1/2 tablespoons of olive oil
Cook the potatoes in a medium-sized pot with cold water and bring to a boil
Reduce heat, cover the pot and cook until the potatoes are tender (about 20 minutes)
Drain and transfer to a serving dish
In a small bowl, mix together the red wine vinegar, salt, mustard seeds, thyme, and pickled capers
Place this mixture over the potatoes, stir carefully, cover with plastic wrap and let it rest for 30 minutes
Add the chopped onion, parsley, dill, and olive oil, stir well, and serve immediately.
