Mediterranean-Style Mustard Potato Salad
 
 
Makes 5 servings
Ingredients
  • 1½ pounds Yukon Gold and red-skinned potatoes, cut into ½"-thick wedges
  • 1 teaspoon kosher salt, plus more, to taste
  • ⅓ cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon ground sumac
  • ½ teaspoon freshly ground black pepper, plus more, to taste
  • ¼ teaspoon ground coriander
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
  • ¼ cup finely diced red onion
  • 2 tablespoons capers, drained
Instructions
  1. Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add salt. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 6-8 minutes. Drain and transfer to a large bowl.
  2. While the potatoes are cooking, make the dressing. In a medium bowl, combine the olive oil, white wine vinegar, Dijon mustard, sumac, pepper and coriander and whisk until emulsified. Add parsley and dill and stir to combine.
  3. Add dressing to bowl with potatoes while they're still warm and toss gently to combine.
  4. Add red onion and capers and toss gently to combine. Season with additional salt and pepper to taste. Serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mediterranean-style-mustard-potato-salad/