Ingredients
- 1 kg new potatoes, scrubbed clean
- 3 tablespoons red wine vinegar
- 2 tablespoons grainy Dijon mustard
- 6 tablespoons extra virgin olive oil
- 5 green onions, thinly sliced
- 6-8 radishes, thinly sliced
- 1 small bunch flat-leaf parsley, chopped
- 2 tablespoons chopped dill
- 1 tablespoon capers, drained and coarsely chopped (optional)
- Sea salt and freshly ground pepper, to taste
Instructions
- Place the potatoes in a large pot, and cover with generously-salted cold water. Bring to a boil, then reduce heat slightly and cook until the potatoes are easily pierced with a knife, 15- 20 minutes (depending on size).
- Drain and allow to cool slightly. When cool enough to handle, cut the potatoes in half (quarter, if larger).
- Meanwhile, in a large bowl, combine the vinegar and mustard. Slowly whisk in the olive oil.
- Add the warm potatoes to the vinaigrette, and toss gently but thoroughly to coat. Add the green onions, radishes, parsley, dill and capers (if using). Season with salt and pepper, to taste.
- Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- I highly recommend adding capers to this salad. I find they are a fantastic finisher to the flavors.
- I like to leave the peel on for this potato salad recipe, but feel free to peel them if you prefer.