Potato Salad with Herbs & Capers

Ingredients

Chopped celery and grated hard boiled eggs are lovely additions to this recipe but they do require a bit more prep time. If you are in a rush, save the celery and egg for another day.  Always a favourite buffet table and summer party item!

• 6 large red or russet potatoes
• 1 can whole baby corn, chopped into ½ inch lengths
• 1 shallot, chopped
• ¼ cup Dijon, grainy or yellow mustard
• ½ cup each yogurt and sour cream - nonfat ideally or 1 cup of either.
• 3 tablespoons of capers, drained
• 2 teaspoons DM Grinder-top Exotic Seafood Seasoning or DM Canadian Curry Blend
• Pinch black pepper or a few grinds of DM Peppercorn Medley with Smoked Salt

Optional:

• 2 boiled eggs, grated using large holes
• ½ cup chopped celery

Methodology

Boil the potatoes with the skin on until just tender but not mushy. Cool and dice or cut into chunks as preferred.

Combine all other ingredients except for the egg and potato. Fold in the potato, and the grated egg and celery if using, and chill for a minimum of 30 minutes before serving. The DM Exotic Seafood Seasoning contains coriander, fennel and kaffir lime  - all spices that love mustard and bring out the best in potatoes.

Submitted by:

Madelaine