Potato Salad

Potato salad

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

• 3 pounds red skin potatoes

• ¼ cup chopped dill

• ¼ cup drained capers

• 2 shallots, minced

• ¼ cup whole grain mustard

• 1 ½ cups Dukes mayo

• ½ red onion, julienne cut

• zest of 1 lemon

• 1 tbsp smoked paprika

• 1 tbsp ground pink peppercorns

• 1 tbsp ground Falksalt Citron

Directions

• Cut potatoes into ½ inch uniform chunks

• Place potatoes in pot with salted water, just enough to cover the potatoes

• Cook the potatoes over high heat until the water starts to boil. Once boiling, set an 8 minute timer. After 8 minutes the potatoes should be fork tender.

• Drain and place cooked potatoes on a sheet tray, and cool for 15-20 minutes in the refrigerator.

• Once potatoes are cooled, add to a large mixing bowl and add all other ingredients. Incorporate mixture entirely.