Potato Salad with Lemon Dill Vinaigrette |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
2 lbs potatoes ( yukon gold or russet) 1 cup celery, diced 1/2 cup red onions, finely chopped 2 tablespoons capers ( chopped if large) 1/4 cup olive oil 3 tablespoons lemon juice, freshly squeezed 1/2 teaspoon dried dill weed 1 teaspoon salt 1 dash black pepper Directions
Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
Add the celery and onion to the potatoes.
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
If desired, add more salt, pepper, or lemon juice to taste.
Serve warm or at room temperature.
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