Spanish Potato Salad


  • 2 lbs. new potato
  • 1 1/2 cups mayonnaise
  • 3 tablespoons minced parsley
  • 1/3 cup pickle, dill or cornichon
  • 2 teaspoons capers, or large capers chopped
  • 1/2 teaspoon chervil, chopped, or tarragon
  • salt, to taste


  • Boil potatoes for 10 minutes in salted water. Turn off heat and allow to sit for about 20 minutes, covered. Drain and cool slightly and cut into small dice.
  • Combine the rest of ingredients and gently fold in with potatoes. Refrigerate and then bring to room temp to serve


  • Description:
  • "A Spanish variation on a theme you already know!"