If you've never tried capers, they are a must for a salty rich taste. The best price is the 32 oz jar at Spec's in Temple. Now let's talk about the rest of the salad for a minute. I've made this with potatoes that I've just bake or boiled, both good. If you boil the potatoes, leave them whole or cut them in very large pieces so they don't get water-logged. Capers are salty, so be careful when you salt the salad. If you don't want the calories of all potatoes use some steamed cauliflower to replace some of them.
Ingredients
- 5 large potatoes, cooked and cut in bite-sized pieces
- 1/4 - 1/2 cup of capers, with some of the liquid
- 1/3 cup canola mayonnaise*
- 3 TBSP extra virgin olive oil
- 1 TBSP dried dill weed (HEB bulk spice section)
- 1 tsp granulated garlic powder
- 1 tsp granulated onion powder
- Salt and pepper
Instructions
- Place all ingredients in a bowl, toss, and serve.
- Notes: *If you would like to leave this without refrigeration for a while (like for a picnic), use plain yogurt or sour cream to replace the mayonnaise. Mayonnaise does not hold up well without refrigeration because the egg starts to grow bacteria. It will taste fine, but after you eat it, later will not be pretty.
3.1
https://centexcooks.com/caper-dill-potato-salad/ So on the post for Monday it’s looks like I’ll be starting a “Thought for the Week.” I’ve been talking to my yoga instructor about it. A Thought for the day might be a little ambitious right now, but maybe later on we could work into it!
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