dips meze Greek traditional regional Syros capers potato vegan

Kaparosalata from Syros

Name: Kaparosalata from Syros
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 120 g capers, desalinated and drained; 3 medium potatoes (around 500 g); 1 small onion, roughly chopped; 85 ml olive oil, plus extra for the top; 1-2 tbsp vinegar; salt and pepper

A traditional meze from Syros: salty capers blended into a creamy potato spread with olive oil, onion and a touch of vinegar. Episode 7 of exploring Greece through its regional recipes.

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Method

1
Boil the potatoes in salted water. Drain and roughly chop them.
2
Add the capers, onion and olive oil to a food processor and blend into a paste.
3
Add the potatoes and vinegar, then continue blending.
4
Blend until creamy, or stop while it still has a crumbly texture if you prefer.
5
Taste and add pepper and salt only if needed — the capers may already be quite salty.
6
Serve as a meze with good bread and an extra drizzle of olive oil.