Prep Time 15 min
Cook Time 25 Min
Servings 10 to 12
Difficulty Easy

Ingredients

  • 3 lbs. Yukon Gold potatoes
  • 1/2 cup finely chopped fresh chives
  • 1/2 cup chopped fresh parsley
  • 2 tbsps. drained capers
  • 3 tbsps. white wine vinegar
  • 1 tbsp. coarse-grained mustard
  • 1/2 cup Crisco® Pure Canola Oil
  • Salt and pepper, to taste

Directions

  • Step 1

    COOK potatoes in salted water until tender. Drain. When cool enough to handle, peel and dice.

  • Step 2

    COMBINE chives, parsley and capers in large bowl. Whisk in vinegar and mustard. Whisk in oil. Season to taste with salt and pepper.

  • Step 3

    ADD potatoes. Toss gently. Season salad with salt and pepper, as desired.

  • Step 4

    Best when made several hours ahead. Bring to room temperature before serving. Refrigerate any leftovers.

Serving size
(1/10 of recipe)

  • Calories 210
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 400mg
  • Potassium 0mg
  • Total Carbohydrates 27g
  • Dietary Fiber 3g
  • Sugars 1g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet