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We all like this potato salad, especially Austin. We have it regularly during the summer when there are fresh chives and parsley in the garden.

3 pounds small Yukon Gold Potatoes
1/2 cup finely chopped fresh chives
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons white wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil

Cook potatoes in boiling salted water until tender, about 15 minutes. Drain & cool. Cut into 1/3 inch slices. Place potatoes in large bowl and add chives, parsley and capers. Combine remaining ingredients & whisk. Season to taste with salt and pepper, pour over potatoes and toss. (Can be made 2 hours ahead of time. Let stand at room temperature)


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