Danish Potato Salad

1. 1

   Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.

2. 2

   Drain potatoes; cool 30 minutes.

3. 3

   Peel potatoes, if desired; cut into 1/3-inch-thick slices.

4. 4

   Place potatoes in large bowl.

5. 5

   Add chives, parsley, and capers.

6. 6

   Combine vinegar, caper liquid, and mustard in small bowl.

7. 7

   Whisk in oil.

8. 8

   Season dressing to taste with salt and pepper.

9. 9

   Pour dressing over potatoes; toss gently.

10. 10

    Season salad with salt and pepper.

11. 11

    (Can be made 2 hours ahead.

12. 12

    Let stand at room temperature.)

* Per serving · 4 servings · Values may vary.

No additional tips available.