Potato Salad with Capers and Dill

Potato Salad with Capers and Dill

Serves 6



2 pounds new potatoes, boiled and cut into chunks
Zest from one orange
2 T minced parsley
2 T minced fresh dill
1/4 C small capers
½ small red onion cut into slivers
Fresh cracked pepper

Boil potatoes (skin on) in salted water until fork tender.
Cool and cut into one inch chunks.
Combine remaining ingredients and homemade mayonnaise with the potato pieces. Use enough mayonnaise to evenly coat potatoes. Salt and pepper to taste. Allow potato salad to thoroughly chill before serving.

If you are squeamish about raw eggs, regular mayonnaise can be used flavored with lemon juice and Dijon.

Homemade mayonnaise:

1 whole egg plus 1 egg yolk
1 1/2 t Dijon
1 t salt
2 T fresh lemon juice

1 C olive oil


Combine everything except oil in the bowl of a food processor and blend. While machine is running, slowly pour oil through feed tube until a smooth and creamy consistency forms.