An oil based potato salad that is perfect for summer days

Ingredients:

  • 800g-1kg potatos
  • 2 pickles
  • 1 leek
  • Small jar of capers
  • Black pepper
  • White pepper
  • Salt
  • 1dl olive oil
  • 2 tablespoons white vine vinegar
  • 2 teaspoons mustard
  • A bunch of dill

Method:

  1. Peel and boil your potatoes until soft but not so that they come easily apart.

  2. Once done, let your potatoes cool down to room temperature.

  3. Dice your leek and pickles in to small pieces.

  4. Cut the potatoes in to quarter sizes or whichever you prefer for your salad.

  5. Mix all the ingredients together in to a large salad bowl and make sure the salad is evenly coated in all the ingredients.

  6. Add some fresh dill for a finishing touch.