Description
A delicious twist on a classic French dish, featuring potatoes, capers, and fresh herbs.
Ingredients
Scale
- 3.5 lb potatoes, peeled and cut into 1/2-inch cubes
- 3 stalks celery, finely chopped
- 1/4 cup parsley, freshly chopped
- 1/4 cup fresh dill, chopped
- 3/4 cup pickles, finely chopped
- 3 tbsp capers, roughly chopped
- 2 tbsp mustard (preferably Grey Poupon Dijon)
- 1 garlic clove, minced
- 3/4 tsp salt
- Black pepper to taste
- 1 tbsp honey
- 1/3 cup apple cider vinegar
- 2/3 cup extra-virgin olive oil
Instructions
- Peel and cut the potatoes into 1/2-inch cubes. Place them in a large pot of salted water. Bring to a boil and cook for 5-6 minutes until just tender but still holding their shape.
- Chop the celery, parsley, dill, pickles, and mince the garlic. Roughly chop the capers.
- Drain the cooked potatoes in a colander and let them rest to air-dry slightly.
- Transfer the warm potatoes to a large mixing bowl.
- Whisk together the mustard, garlic, salt, black pepper, honey, and apple cider vinegar until combined. Slowly drizzle in the olive oil while whisking to emulsify.
- Add the chopped vegetables to the warm potatoes and pour the vinaigrette over them. Gently toss to coat.
- Let the salad sit at room temperature for 10-15 minutes before serving.
Notes
Storing leftovers in an airtight container in the refrigerator enhances flavor over time. Add more olive oil or vinegar before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg