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
chopped fresh dill
chopped fresh parsley
fresh ground pepper
In This Recipe
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.
Combine all the dressing ingredients and whisk until emulsified. Season with salt and pepper to taste.
Toss the potatoes while warm with dressing, capers and herbs and serve warm or at room temperature.