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.
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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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