This potato salad is perfect for a bbq or picnic since it doesn't have any mayonnaise in the dressing. Roasting the potatoes instead of boiling them gives the salad more flavor and texture, and is a nice contrast to the sour capers and vinegary dressing.
Ingredients -
3 pounds baby potatoes - cut in half
3 T olive oil
salt and pepper
2 medium shallots - minced
1/3 cup capers
1/3 cup fresh dill - chopped
1 T dijon mustard
2 tsp honey
1/2 tsp salt
1/4 cup white balsamic vinegar
1/2 cup olive oil
Preheat the oven to 400 degrees. Toss the potatoes with the olive oil to coat and place them cut side down on a baking sheet. Season with salt and pepper. Roast the potatoes until they are golden brown and fork tender. Let the potatoes cool slightly so they are still warm but you are able to handle them without getting burned.
While the potatoes are roasting make the dressing. Whisk together the mustard, honey, salt and vinegar until well combined. Slowly pour in the olive oil while whisking constantly until the dressing is emulsified.
To assemble the salad combine the potatoes, capers, shallots, and dill in a large bowl. Pour 2/3 of the the dressing over the potato mixture and stir gently to coat evenly while not breaking up the potatoes. Let sit for 15 minutes for the dressing to soak into the potatoes and the flavors to combine. Stir in the remaining 1/3 of the dressing. Taste and adjust the salt if necessary.
serves 6-8
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