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09 April 2007 @ 04:04 pm
Warm Potato Salad with Dill, Capers and Mustard  
This was a favourite of the Lilster's this weekend, so much so that she asked for it to go into the regular rotation. It has a lovely, tangy dressing, and it's a nice change from the more traditional creamy potato salads. I think it's one of Karen Martini's.

8 desiree potatoes
100ml extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon seeded mustard
4 tablespoons white wine vinegar
1 lemon, juiced and zested
3 eschalots, peeled and finely sliced
3 tablespoons baby capers, drained
2 sprigs dill, chopped
2 sprigs flat-leaf parsley, chopped

Cut unpeeled potatoes into 2cm thick slices. Boil or steam until tender (I have taken to steaming potatoes lately - I find boiled ones can get gluggy). Drain well. Combine oil, mustards, vinegar, lemon juice and zest, and eschalots in a bowl, then stir through potatoes. Add capers, dill and parsley and toss gently to combine. Serve warm.
peachthief on April 9th, 2007 09:18 am (UTC)
That sounds deeelicious! Kind of similar to a cold potato salad I do with red potatoes, whole grain dijon mustard, a splash of mayonaisse, chopped green onions and crumbled bacon. Yurm.
angriest_girl on April 9th, 2007 11:18 am (UTC)
Mmm... bacon. Bacon can improve anything.
jasbella on April 9th, 2007 09:49 am (UTC)
That sounds *really* good.
angriest_girl on April 9th, 2007 11:18 am (UTC)
It was lovely. And so easy to make too.
yummydeb on April 9th, 2007 06:20 pm (UTC)
Oh *yum*! That sounds wonderful. Thanks for sharing :-)