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An alternate take on a classic summer salad. Herbs, herbs, herbs!



Yields8 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 3 lbs new potatoes, halved and thinly sliced
  cup extra virgin olive oil
  cup white wine vinegar
 2 Tbsp dijon mustard
 1 Jar (210 g) cornichons, drained and thinly sliced
 1 Jar (100ml) capers, drained and chopped
 ½ cup fresh flat leaf parsley, chopped
 ½ cup fresh dill, chopped
 salt & pepper to taste

1

Boil the potatoes in salted water until just tender (the sliced potatoes should cook in under 10 minutes).

2

While the potatoes are cooking, whisk together the olive oil, vinegar and mustard in a large mixing bowl.

3

Drain the potatoes and add to the vinaigrette while still hot.

4

Allow the potatoes to cool to room temperature, then add the cornichons, capers, parsley and dill.

5

Season to taste with salt and freshly ground pepper. Mix well to combine. Serve immediately or refrigerate until needed.


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Ingredients

 3 lbs new potatoes, halved and thinly sliced
  cup extra virgin olive oil
  cup white wine vinegar
 2 Tbsp dijon mustard
 1 Jar (210 g) cornichons, drained and thinly sliced
 1 Jar (100ml) capers, drained and chopped
 ½ cup fresh flat leaf parsley, chopped
 ½ cup fresh dill, chopped
 salt & pepper to taste

Directions

1

Boil the potatoes in salted water until just tender (the sliced potatoes should cook in under 10 minutes).

2

While the potatoes are cooking, whisk together the olive oil, vinegar and mustard in a large mixing bowl.

3

Drain the potatoes and add to the vinaigrette while still hot.

4

Allow the potatoes to cool to room temperature, then add the cornichons, capers, parsley and dill.

5

Season to taste with salt and freshly ground pepper. Mix well to combine. Serve immediately or refrigerate until needed.

Summer Potato Salad