Potato Salad with Fried Capers Recipe
The potato salad with fried capers from Yumna Jawad’s new cookbook, “The Feel Good Foodie,” will brighten up any humdrum picnic spread. Read on for the simple, hands-off recipe.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Whisk
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
Ingredients
- 1½ pounds baby yellow potatoes, quartered
- 2 tablespoons caper brine, plus ¼ cup capers, reserved
- ⅓ cup Greek yogurt
- ¼ cup chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 small shallot, chopped
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
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