Danish Potato Salad
6 to 8 servings
3 pounds of Red Skinned or other pretty colored Boiling Potatoes
1/2 Cup Chopped Fresh Chives or Green Onions
1/2 Cup of Chopped Fresh Parsley
2 Tablespoons of Drained Capers
3 Tablespoons of White Wine Vinegar
1 Tablespoon of Caper Liquid from Jar
1 Teaspoon (or a lil’ more) of Dijon Mustard
1/2 Cup of Olive Oil
Kosher Salt and Cracked Black Pepper
Wash and cut potatoes into cubes. Boil in salted water until just tender (fork tender). Drain and add chives, parsley and capers, Set aside.
For the dressing: Combine vinegar, caper liquid and mustard in a small bowl or jar and whisk in oil. (or shake).
Season salad with salt and pepper. Then pour dressing over potatoes and adjust salt and pepper as needed. Dust with Paprika. Can serve at room temperature or make the night before and serve chilled or warm up in oven