dinner Falk Salt dinner Falk Salt

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.

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