Description
A refreshing and tangy potato salad featuring capers and a zesty dressing, perfect for picnics and summer gatherings.
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1/4 cup of capers, rinsed and drained
- 1/2 cup of red onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Add the cooled potatoes, capers, red onion, and parsley to the dressing.
- Toss gently until all ingredients are well coated.
- Chill in the refrigerator for at least one hour before serving.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Add chopped celery for extra crunch.
- This salad can be made a day in advance to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg