POTATO SALAD WITH LEMON-DILL VINAIGRETTE

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Potato Salad With Lemon-Dill Vinaigrette image

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

Provided by appleydapply

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Steps:

  • Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
  • Add the celery and onion to the potatoes.
  • Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
  • Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
  • If desired, add more salt, pepper, or lemon juice to taste.
  • Serve warm or at room temperature.

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