This potato salad is even more enjoyable to me then a traditional mayo blended potato salad. Its light and fresh, made with real and simple ingredients.
- 5 medium Yukon gold potatoes
- 1/2 cup scallions chopped
- 1/2 cup flat leaf parsley, roughly chopped
- 2 tablespoons capers
- 1 tablespoon whole grain mustard
Lemon Dijon Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1-2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 clove garlic chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Peel the potatoes and cut into 2 inch pieces. In a large pot on the stove top bring 4-5 cups of salted water to a full boil. Add the potatoes and simmer until tender about 10-12 minutes. Drain and set aside to cool. In the meantime make the dressing.
- In a mason jar add the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt and pepper. Cover and shake vigorously until combined.
- Once the potatoes have cooled, using a knife on a cutting board slice them into 1/4 thick pieces leaving some larger chunks. Add the potatoes back into a bowl and toss with at least 1/2 of the dressing. Any dressing you don’t use can be stored in the fridge and used for something else. Add the scallions, parsley, capers and whole grain mustard and blend well until the potatoes are fully coated with all the goodness. Serves 4-6 and can be stored in the fridge for up to a week.