Wednesday, August 4, 2010
Day 123: Fingerling Potato Salad with Capers and Dill
This is not your grandma's potato salad. And this one is great for mayo-phobes.
Get yourself a pound of fingerling potatoes, cut them into bitesize pieces (roughly in quarters?), and put them in some boiling water for 20 minutes or so, until they're tender.
While the potatoes are cooking, chop 2T capers, 2 cloves of garlic, and several stalks of dill. Put these in a small bowl with some olive oil and a bit of wine vinegar. Whisk it together. This is your sauce.
When the potatoes are done, drain them, and then toss them gently in the sauce. Transfer to serving bowl and voila! Easiest potato salad ever.
Posted by Megan Squire at 5:07 PM