Prep time:20 minutes
Cook time: 10-15 minutes in boiling water
Serves: 1/2cup per person
Ingredients
24 oz. fingerlin medley potatoes
1/2 small thinly sliced red onion
2 teaspoons of capers
3 tbsp. caper juice
1 tsp. dijon
1/4c. olive oil
2 tsp. fresh lemon juice
2 teaspoons of honey
1 garlic clove grated
pinch of salt
cracked black pepper
2 teaspoons of freshly cut dill
really good greek feta
2 sliced green onions for topping
3 tablespoons of sunflowerseeds
Directions:
Cut half of the fingerling, red and yellow potatoes lengthwise while leaving the other half whole.
Add to a pot of hot water with 1 tsp. of salt and bring to a boil until potatoes are tender and drain.
Meanwhile thinly sliced the red onions .
In a bowl add the potatoes and sliced onions and the chopped dill together.
In a mini chopper or blender add half of the capers and the juice, mustard, lemon, salt & pepper to taste. Remembering to add the honey and olive oil.
Pulse until combined together, leaving some of the bigger peices for texture..
Remember to taste for the balance of sweet and salt. Pour onto the warmed potatoes and lightly toss with a large spoon.
Top the potato salad with the rest of the capers, adding some chunks of feta cheese and sliced green onions.
Adding a crunchie element like sunflower seeds or pepitas to the potato salad adds a nice texture to the dish.
A few years back, I began preparing this dish because I noticed that not everyone enjoyed potato salad with mayonnaise or a heavy dressing, so I opted for something lighter!
The good thing about this potato salad is if it has been in the fridge over night, you can heat it back up in the microwave for a few seconds. The potatoes are even more tastier because they have had time for all that vinagarette to seep into the potatoes. so good!!
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