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The Bermudian

Instead of ordinary potato salad with mayonnaise, try a healthy vinaigrette version.



3 pounds medium or fingerling potatoes


1/2 cup extra virgin olive oil

3 tablespoons white wine vinegar

2 teaspoons coarse-grained Dijon mustard

1 tablespoon caper liquid from the jar

1 clove garlic, finely chopped


1/2 cup finely chopped chives or green onions

1/3 cup chopped flat-leaf parsley

3 tablespoons finely chopped tarragon

2 tablespoons capers, drained



Put the potatoes into a large pot. Add salt and enough water to cover them by 2 inches. Bring the water to a boil over medium high heat, then reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes. Drain potatoes and set aside to cool.

Meanwhile, prepare the dressing. Whisk together oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a medium bowl. Set aside.


Cut the cooled potatoes into 1/3-inch thick slices and transfer to a large bowl. Add chives, parsley, tarragon, capers and reserved dressing and toss gently to coat. Serve at room temperature.


*Recipe adapted from Whole Foods online.



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