Ingredients
For the salad:
- 800 g new potatoes, scrubbed clean (e.g. Sieglinde)
- 2 green onion, finely chopped
- 1 small red onion, finely chopped
- 5-6 radishes, thinly sliced and julienned
- 1 small bunch fresh basil leaves, chopped (4 tablespoons)
- 1 small bunch fresh dill, chopped (4 tablespoons)
- 1 tablespoon capers (in brine), drained
For the dressing:
- 5 tablespoons extra virgin olive oil
- Finely grated zest from 1 organic lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 tablespoon grainy Dijon Mustard
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground pepper, to taste
Instructions
- Place the potatoes in a large pot of cold, salted water. Bring to a boil and simmer until fork tender (15-20 minutes, depending on size). Drain, then peel the potatoes while they are still hot.
- Meanwhile, in a small bowl, add the dressing ingredients, whisk to combine and set aside.
- Slice the warm potatoes into a large serving bowl. Pour over the dressing and toss gently to combine. Set aside for 5 minutes to allow them to absorb some of the dressing.
- Add the onion, radishes, herbs and capers to the bowl with the potatoes. Toss well and let this salad sit for at least 10 minutes before serving in order for the flavours to meld. Serve and enjoy!
Nutrition
Notes
- Peeled vs. unpeeled new potatoes: This depends on how you like your potato salad. But ways are fine.
- Other Ingredients: chopped celery is a great addition to to this healthy and light potato salad recipe. See tips above for more ideas!