Beautiful warm potato salad that is quick and easy to make, and a prefect side to a weeknight meal.
Use a selection of peeled and unpeeled potatoes and cut into thick slices. Boil or steam until tender. Drain well and salt - toss them around a bit so that they get a bit rough around the edges. 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.
Pile potatoes onto a serving plate and pour any remaining dressing over the top. Serve warm.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
By tossing the potatoes and roughing up the edges, and by adding the dressing when they are still hot, the dressing is absorbed better and makes the potatoes really tasty.
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