Potato Salad with Dill

This also comes from the kitchen of Marlene Hird. Again, an alternative to a traditional "mayo-forward" potato salad.

As always, the amounts are a bit loosey-goosey because the dill, capers and red onion really depend on how much potato you use but I trust that you can eyeball those!

Always dress the salad slowly - it's OK to have left over dressing!

INGREDIENTS

  • Potatoes
  • Dill - fresh and chopped
  • Capers
  • Red Onion - finely chopped

Icing

SAUCE

toppings

dressing

  • 1/3 c oil
  • 1.4 c white wine vinegar
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove minced garlic
  • 1 tsp sugar

INSTRUCTIONS

  1. Cut the potatoes into cubes and roast or boil the potatoes until cooked but not mushy (it's up to you whether you peel them or not).
  2. Toss the warm potatoes in 3 tbsp of white wine vinegar
  3. Once cooled, toss with dressing, chopped dill, capers and red onion

TIPS & HINTS