I adapted this recipe from Karen Martini’s “Where the Heart is that my friend Sharon gave me. She is a very popular chef in Melbourne Australia. I love all the rustic earthiness of the way she approaches food. I also love her name!
Warm Potato, Dill, Caper & Mustard Salad
1½ lbs fingerling potatoes
1/3 cup extra virgin olive oil
1 Tbs Dijon mustard
1 Tbs seeded mustard
4 Tbs white wine vinegar
1 lemon, juiced and zested
3 red shallots, peeled and sliced thinly
3 Tbs tiny capers
2 sprigs fresh dill, chopped
2 sprigs flat leaf parsley, coarsely chopped
Cut potatoes diagonally into 2 cm-thick slices. Place in a medium-sized saucepan of boiling water and cook over medium heat until tender. Drain well and set aside.
In a separate bowl, mix oil, both mustards, vinegar, lemon juice and zest and shallots.
Add hot potatoes and stir to coat. Add capers, dill and parsley and toss gently to combine. Serve warm.