This is a delicious and slightly unusual potato salad. Not too heavy on mayonnaise, as potato salad can often be, and the capers provide that nice punch of tart. The caper juice cuts the dressing perfectly without the biting sourness of vinegar. I found that like all potato salads, this one is better the second day. However after about 3 days, the capers lose their punch, so don’t save it for too long.
- About 6 medium-small creamy potatoes (I used German Butterball Potatoes, which were incredible, but any creamy, not starchy, potato will do) chopped into chunks
- 3 Hard-boiled eggs
- 1 c. chopped celery
- 1/2 c. minced red onion
- 3 T. (or more) capers
- 1/2 Cup Real Mayonnaise
- 1-2 T. Dijon mustard (wheat free)
- Juice from caper jar (all of it)
- Salt and Pepper to taste
Mix up the dressing while the potatoes are boiling. Chop up the potatoes while they are still hot (just cool them enough to avoid burning yourself). Throw everything together.
The hot potatoes will soak up the flavors and it will be very tasty.