Monday, May 23, 2011

Potato salad with Dill and Capers

I made this last Saturday night for a dinner on the deck. We had grilled lamb chops, tossed salad, and this delicious potato salad.

For 4

10 new potatoes, boiled in their skins
1 small garlic clove, chopped fine
1/4 cup white wine vinegar
2/3 cup extra virgin olive oil
1/4-1/2 red onion, sliced thin
3 tbl capers
1/3 cup Hellmans mayo
1/4 cup non fat yoghurt
1 tbl dijon mustard
Big handful fresh dill chopped, reserve some for garnish

Place potatoes in large pan of cold,salted water and bring to a boil. Let boil about 15-20 minutes. When a knife goes into potatoes easily, drain and let cool until you can handle them.

Place garlic in a bowl and slice warm potatoes into it. Add salt and pepper and toss. Mix vinegar and olive oil together and sprinkle about half over potatoes. Add onion, mayo, yoghurt, and mustard. Stir. Add capers and most of dill. Stir, taste, and correct seasonings. If potato salad isn't creamy enough, add a tbl or so of water. Garnish with reserved dill. Before serving, sprinkle salad with remaining oil and vinegar mixture.

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