Extra virgin olive oil
(or vegetable oil of choice)
White wine vinegar
1 1/2 tsp
3 tbsp drained
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.
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!
Cooked and cooled potatoes contain something called prebiotic fibers. Prebiotic fibers are the type of fiber that your healthy gut bacteria eat for food.