Danish Potato Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 cup extra-virgin olive oil
- 1/2 cup chopped fresh parsley
- 2 tablespoons drained capers
- 3 tablespoons white wine vinegar
- Carbohydrate 30 g(10%)
- Fat 14 g(21%)
- Fiber 4 g(16%)
- Protein 4 g(7%)
- Saturated Fat 2 g(10%)
- Sodium 96 mg(4%)
- Calories 255
Preparation Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Test-kitchen tip:Test-kitchen tip: Choose potatoes that are all about the same size to ensure even cooking.
Preparation Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Test-kitchen tip:Test-kitchen tip: Choose potatoes that are all about the same size to ensure even cooking.
