Danish Potato Salad

Danish Potato Salad
Submitted by
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
Paprika

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

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4 thoughts on “Danish Potato Salad

  1. Tammy McLeod September 29, 2010 at 1:44 pm Reply

    I really like that this recipe doesn’t use mayonnaise. I’m thinking that I could also grill the potatoes and then mix with the dressing? Thanks for the post.

    • fieryirishangel0403 September 29, 2010 at 1:46 pm Reply

      Grilling would probably add another nice layer of flavor! If you do it, please comment back here and let us know how it went!

  2. Jen September 29, 2010 at 1:48 pm Reply

    Did I really submit this? I don’t remember doing so. Looks yummy though.

    • fieryirishangel0403 September 29, 2010 at 1:53 pm Reply

      Apparently not! Sorry – I’m confusing real names/screen names. I’ll edit shortly, as soon as I figure out who DID submit it.

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