Author Notes
My husband is not a huge fan of potato salad with creamy dressings, but when it comes to grilling or picnics - there is no substitute for a potato salad at the table! So I love to make this version of a lighter potato salad, and it always gets rave reviews. I like the waxiness of fingerling potatoes for this recipe, but you could use another kind of waxy/yellow potato. If you don't have truffle mustard, you could also add a little truffle oil. —aussiefoodie
Ingredients
- Salad
-
2 pounds
fingerling potatoes
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1/4 cup
chopped fresh dill
-
1/4 cup
chopped fresh parsley
-
3 tablespoons
capers
- Dressing
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1/4 cup
lemon juice
-
1/2 cup
olive oil
-
1 teaspoon
truffle mustard
-
1/2 teaspoon
sugar
-
salt
-
fresh ground pepper
Directions
-
Wash potatoes and chop into 1 inch cubes. Boil potatoes until just tender when pierced with a knife. Drain potatoes and rinse under cold water.
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Combine all the dressing ingredients and whisk until emulsified. Season with salt and pepper to taste.
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Toss the potatoes while warm with dressing, capers and herbs and serve warm or at room temperature.
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