I love this potato salad. It is a staple at all of my picnics and BBQ's. It is simple to make and is a very nice contrast to my cole slaw and great to serve together at a back yard feast. This goes great with grilled meats, fried chicken or griiled fish. Serve it warm or at room temperature.
1 1/2 TBS. Dijon mustard
1/4 c shallots minced
2-3 TBS. chopped fresh dill
2-3 TBS. finely chopped parsley
2-3 TBS. chopped chives
1/4 cup small capers (optional)
1 tsp. finely ground black pepper
2 tsps. salt
6 TBS. olive oil
Place the halved potatoes in a large pot covered with cold water. Cover the pot and place on the stove over high heat. Bring the potatoes to a boil and cook for 10-15 minutes until the potatoes are tender but not breaking apart.
While the potatoes are cooking prepare the dressing. In a large bowl add the mustard, shallots, herbs, salt and pepper, and capers if using.
Whisk in the olive oil to form a nice thick dressing.
Drain the potatoes well and let cool slightly. Place the potatoes in one layer on a clean towel on top of a sheet pan. Gently toss the potatoes on the towel to dry off all the water. Place the dried, warm potatoes in the bowl with the dressing, toss with a rubber spatula. The potatoes will break up a bit.
Serve with your favorite BBQ fare along with my cole slaw!
Recipe, photos and writing by Karen Pickus 2012
Courtesy, Karen Pickus 2012
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