Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1/2 cup (70g) red onion, finely diced
  • 1 cup (150g) celery, finely diced
  • 1/2 cup (25g) fresh parsley, chopped
  • 1/4 cup (15g) fresh dill, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) fresh orange juice
  • 2 tablespoons (30ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup (40g) capers, drained (optional)

Instructions:

  1. Place potato cubes in a large pot, cover with cold water, add a pinch of salt. Bring to a boil and cook until fork-tender (approximately 15-20 minutes).
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow to cool slightly.
  3. In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, salt, and pepper.
  4. In a large mixing bowl, combine the cooled potatoes, red onion, celery, parsley, dill, and capers (if using).
  5. Pour the vinaigrette over the potato mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  6. Before serving, taste and adjust seasoning with salt and pepper as needed.