Tangy Potato and Olive Salad

Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side?  I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.

Serves 4

1, 1.5 lb bag of baby yellow or red potatoes (yellow or white flesh)

2 Tbsp red wine vinegar

1 tsp dijon mustard

1/4 cup extra-virgin olive oil

sea salt

freshly ground pepper

1 shallot, thinly sliced

3 Tbsp of capers, chopped

1 cup of pitted green olives, sliced in half 

1/4 cup chopped fresh Italian parsley

1/4 cup chopped fresh mint

1. Cover potatoes in a large pot with water and add a teaspoon of salt. Bring to a boil and cook for 20 minutes or until fork-tender. Drain and set aside to cool slightly.

2. While the potatoes are cooking make the dressing by combining the vinegar, dijon, sea salt and pepper. Whisk in the olive oil and add the olives, capers, and sliced shallots.

3. When the potatoes are cooled slightly cut in half and gently mix with dressing.

4.Top with parsley and mint and add more salt and pepper to taste and serve the potato salad at room temperature.

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