Description
This warm potato salad is loaded with flavor from fresh herbs and capers. It’s made with vinegar instead of mayo and is dairy free and vegan.
Ingredients
Scale
Dressing:
- 1/4 cup olive oil (organic, extra virgin)
- 3 Tbsp. white wine vinegar
- 2 Tbsp. shallots, finely minced
- 2 tsp. Dijon mustard
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
Potato Salad Base:
- 2 lb. small red potatoes, quartered
- 1/2 tsp. sea salt (added to boiling water)
- 1/4 cup dill pickles, diced (use fresh refrigerated pickles, if possible)
- 1 Tbsp. capers
- 3 Tbsp. flat leaf parsley, minced
- 1 Tbsp. basil, minced
- 1 Tbsp. thyme leaves, fresh
Instructions
- Wash and cut up the potatoes. Put them in a large saucepan, cover with water and about 1/2 tsp. of salt. Boil the potatoes until tender but not mushy, about 15-20 minutes.
- Meanwhile, mince the herbs and dice the pickles.
- Make the dressing and set aside.
- Once the potatoes are done cooking, drain off the water and let them cool slightly. Put the potatoes in a large serving bowl. Add the dressing, pickles, capers and fresh herbs.
- Serve warm or let the potatoes cool further and store them in the refrigerator until you are ready to eat.