Servings: 8 servings
Calories: 310kcal
Equipment
- chef's knife
- cutting board
- mixing bowl
- spatula
Ingredients
- 2-2½ lbs baby red potatoes
- 1 cup mayonnaise
- ¼ cup whole grain mustard
- 1 med red onion, finely diced
- ½ cup dill relish
- 2 tablespoon capers, minced
- 1 tablespoon dried dill weed
- juice of 1 lemon
- kosher salt and pepper, to taste
Instructions
- Cook the potatoes.Add the potatoes to a large stockpot, cover with cold, well-salted water, and bring to a boil. Cook until fork-tender.
- Make the dressing.While the potatoes cook, combine the mayonnaise and whole grain mustard in a large mixing bowl.
- Build the flavor.Stir in the red onion, dill relish, capers, dried dill, and lemon juice until well combined.
- Drain and dry.Once the potatoes are tender, drain them well and let them sit in the colander for a few minutes to steam off excess moisture. This helps the salad stay creamy, not watery.
- Combine.Add the warm potatoes directly to the bowl with the dressing. Use a fork to gently break them into bite-sized pieces while folding everything together. Stop when the potatoes are slightly smashed and evenly coated.
- Season and serve.Taste and adjust with kosher salt and pepper as needed. Serve warm or chill in the fridge before serving.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 511mg | Potassium: 688mg | Fiber: 3g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg
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