Warm Potato, Dill, Caper and Mustard Salad

This is a quick and easy potato salad recipe, that I whipped up last night. Different from traditional potato salad but delicious all the same.

*Taken from Karen Martini's 'Where the Heart Is'*

Ingredients
8 Desiree potatoes (4 peeled, 4 scrubbed) (I used Golden Delight)
100 ml 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
3 tbs tiny capers
2 sprigs dill, chopped (I used dried)
2 sprigs flat-leaf parsley, coarsely chopped (I used curly-leaf)

Method
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.

Mix oil, both mustards, vinegar, lemon juice and zest and shallots in a large bowl. Add hot potatoes and stir to coat. Add capers, dill and parsley and toss gently to combine.

Serve warm.

SERVES 8