This is another salad that gets better as it sits. Perfect for a bbq, picnic or beach day. The addition of smoked paprika makes it a great pairing with grilled chicken, tri tip or cedar plank salmon. If you can’t find new potatoes, go ahead and substitute with cubed yukon gold potatoes.
Serves 4-6
Ingredients:
24oz (1.5 lbs) new potatoes, quartered
1 tablespoon neutral oil
1 teaspoon kosher salt
½ teaspoon smoked paprika
Freshly ground black pepper to taste
For dressing:
½ cup mayonnaise
2 tablespoons whole grain mustard
2 teaspoons lemon juice
½ cup (about 3) scallions, thinly sliced
1 clove garlic, finely minced
2 tablespoons capers
¼ cup dill fronds, to garnish
Microgreens, optional garnish
Directions:
2.) Toss potatoes with oil, salt, paprika and pepper until potatoes are thoroughly coated. Roast in oven 30-40 minutes, until golden brown and tender. Remove from oven and let cool 5 minutes.
3.) Meanwhile, combine all ingredients for dressing in a large bowl.
4.) Toss warm potatoes with dressing. Place in fridge and let chill for at least 30 minutes. Toss again.
5.) Place in a serving bowl and sprinkle with drill fronds and microgreens, if using.