Potato Salad with Capers Recipe
Serves 420 mins prep20 mins cook
This Potato Salad with Capers recipe is what I'd like to call "The Ultimate Potato Salad recipe". Creamy potatoes mixed in with capers, cornichons, onions, and eggs, it offers the perfect balance of creamy, salty, and earthy flavors.
0 servings
What you need

kosher salt

cup mayonnaise

tbsp whole grain mustard

tbsp lemon juice

clove garlic

tsp salt
tsp fresh ground black pepper

cup dill pickle

red onion

scallion

cup capers

hard-boiled egg

cup italian parsley
Instructions
0 Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Bring the potatoes to a boil over medium-high heat, then turn down the heat to medium and continue to cook until potatoes are barely tender when pierced with a knife, 15-20 minutes. Drain the potatoes in a colander and set them aside to cool. 1 Make the dressing: In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper. 2 Make the salad: Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle stir. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.View original recipe

