Extra virgin olive oil
(or vegetable oil of choice)
3 tbsp
Lemon juice
4 tsp
White wine vinegar
1 1/2 tsp
Dijon mustard
1 tsp
Salt
3/4 tsp
Black pepper
1/2 tsp
Hot sauce
1/4 cup
Dill, fresh
(chopped)
3 tbsp drained
Capers, canned
(optional)
Instructions
Scrub potatoes, then place them in a large pot of water on your stove and bring to a boil. Cook potatoes for about 15 minutes, or until tender. Drain and let cool for 10 minutes. Cut into bite-size chunks and then place them in a large bowl.
Meanwhile, slice onion thinly crosswise; add to bowl.
In a small bowl or glass measure, whisk together oil, lemon juice, white wine vinegar, mustard, salt, pepper, and hot sauce; pour half over warm potato mixture and toss to coat. Let cool to room temperature, about 1-2 hours. Toss with dill, capers, and remaining dressing. Salad can be refrigerated in an airtight container for up to 24 hours.
Notes:
Quick Tips
To keep salad longer, place dressing in a separate container until ready to serve. Store dressing and potatoes in the fridge and combine when ready to eat!
Nutritional Highlights
Cooked and cooled potatoes contain something called prebiotic fibers. Prebiotic fibers are the type of fiber that your healthy gut bacteria eat for food.
