Summer flowers

Every summer I seem to have a go-to potato salad. Last summer it was a potato salad with grape tomatoes, and this year I'm gravitating towards a more tangy version with roasted garlic, sundried tomatoes, capers and Dijon mustard. Try it -- it's perfect for a BBQ or park picnic.

2 pounds red potatoes, washed and cut in half
1/2 cup mayonnaise
1/4 cup whole grain Dijon mustard
1 tablespoon roasted garlic paste
1 tablespoon capers, drained
2 tablespoons sundried tomatoes, drained and coarsely chopped
4 stalks of celery, finely diced
Salt and pepper, to taste
2 tablespoons fresh dill, coarsely chopped

red skinned potatoes

In a large saucepan with salted water, boil potatoes for 10-15 minutes until they are tender (but not overcooked). Drain and transfer to large bowl.

Add mayonnaise, mustard, garlic paste, capers and sundried tomatoes. Mix gently to combine. Add celery, salt and pepper and toss until combined. Garnish with fresh dill.

This potato salad can be served warm or chilled. Enjoy!


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