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
Serves: 8
Ingredients
Salad
-
2
pounds fingerling potatoes
-
1/4
cup chopped fresh dill
-
1/4
cup chopped fresh parsley
-
3
tablespoons capers
Dressing
-
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.
- 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.