This salad is the perfect side for your meat sandwiches.
Peel and cut the potatoes into quarters or smaller if the potatoes are large. Place in a saucepan of cold water. Bring the water and potatoes to the boil and cook for about 10 minutes over medium heat. Test for doneness with a knife: the potato cubes should still be just a little firm. Drain and rinse with cold water. Put the red onion in a bowl of cold water for a few minutes, then drain carefully. Place the cooled potato, red onion and capers in a salad bowl.
Combine all of the ingredients except the dill in a large bowl.
Combine the dressing with the mixture of potatoes and red onion. Add the dill and stir the salad gently so as not to crush the potatoes. Refrigerate and serve chilled.
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