Potato Salad with Capers. Spring Onions and Mint

Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!

  • 1 lb firm Tiny potatoes
  • 1/4 c olive oil
  • 2 tbsp fresh lemon juice & the zest
  • 1 tbsp dijon mustard
  • 6 green onions, sliced thib
  • 1/4 c capers, drained
  • Salt
  • 1/4 c mint, cut into chiffonade

Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.

In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.

Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.

When ready to serve toss with mint.

Serves 4 – 6.

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