WARM POTATO SALAD WITH HERB LEMON VINAIGRETTE
IngredientsServes 3 to 4
4 cups (1 L) new potatoes, halved
10 bacon slices, cooked, chopped
2 cups (500 ml) chopped asparagus, cut into ½-in (1.25 cm) pieces, steamed
2 tbsp (30 ml) capers
5 sprigs fresh dill, chopped
½ cup (125 ml) fresh parsley leaves
1 lemon, juice only
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Dijon mustard
salt and pepper, to taste
- In a large saucepan, add potatoes and just enough water to cover. Boil until potatoes are fork-tender, about 20 minutes depending on size. Check occasionally to avoid overcooking.
- While potatoes are boiling, in a large bowl, whisk together capers, dill, parsley, lemon juice, olive oil and Dijon. Strain potatoes and add to bowl while still hot. Add in bacon and asparagus. Toss a few times to coat, add salt and pepper to taste and serve immediately.