Patricia Wells's Warm Potato Salad with Capers, Scallions & Mint
- 1 quart water
- 1 pound firm, yellow-fleshed potatoes (such as Yukon Gold), scrubbed but not peeled
- 2 tablespoons freshly squeezed juice from one lemon
- 1 tablespoon dijon mustard
- 1/4 cup extra virgin olive oil
- 6 scallions, white part only, finely sliced (about 1/3 cup)
- 1/4 cup capers in vinegar, drained
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh mint leaves, finely chopped
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Fleshed potatoes, firm yellow (1 pound)
- Mint, fresh leaves (1/4 cup)
- One lemon, freshly squeezed juice from (2 tablespoons)
- Scallions (6)
- Condiments
- Capers in vinegar (1/4 cup)
- Dijon mustard (1 tablespoon)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (1/4 cup)
- Drinks
- Water (1 quart)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 9, 2012 (9 months ago).
95 people saved this recipe.
