Fingerling Potato Salad with Lemon & Capers
1 pound fingerling potatoes
2 tbsp capers, chopped
2 tbsp fresh dill, chopped
The zest of 1 lemon, finely grated
The juice of 1 lemon
about 1/8 cup extra virgin olive oil
French sea salt
In a large saucepan, boil potatoes for about 15 minutes or until tender when pierced with a fork. Drain in a colander, chop each potato into a few chunks and place potatoes in a large mixing bowl. Add capers, dill, finely grated lemon zest, lemon juice and olive oil to the potatoes and gently stir to combine. Season generously with salt and pepper. Serve at room temperature. Serves 4.
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