Danish Potato Salad | healthytestkitchen

This lighter version of potato salad uses a caper-based dressing instead of a mayo based one.

Servings: ~8-16 servings

Ingredients

2 pounds potatoes

1/2 cup chives or green onion tops

1/2 cup fresh parsley

2 tbsp drained capers

1.5 tsp liquid from caper jar

1.5 tbsp white wine vinegar

1/2 tsp Dijon mustard

1/4 cup extra version olive oil

Instructions

1. Cook potatoes. Cut into cubes. Toss with chives, capers, and parsley.

2. Combine dressing ingreidents. Season with salt and pepper. Pour over potato mixture.

Inspired by Kaiser Permanente

Notes: I reduced the dressing ingredients in half from the original recipe (per my taste and health preferences)