Spanish Potato Salad

Ingredients

• 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

Method

• 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

Notes

• Description:
• "A Spanish variation on a theme you already know!"
• SERVINGS: 8