"summer potato salad" remix

Enjoy a refreshing twist on the classic summer potato salad with this vibrant and flavorful recipe. Perfect for picnics, barbecues, and gatherings.

Ingredients:

• 6-8 Small White/Red Potatoes
• 1 1/2 cups Multi-colored Cherry Tomatoes
• 6 Medium Pink Radishes
• 2 Persian Cucumbers
• 2 cups Snap Peas
• 2 tablespoons Capers
• 3-4 tablespoons Dill
• 1 tablespoon Coarse Sea Salt
• 2-3 tablespoons Horseradish
• 1/8 cup Olive Oil
• 1 Lemon (Juice)
• Black Pepper to taste
• 1 teaspoon Coarse Sea Salt
• 3 Anchovy Slices

Instructions:

1. Rinse and dice the potatoes. Put them in a pot, cover with water, and add 1 tbsp of salt. Bring to a boil and cook until slightly soft. Drain and cool under running water.
2. Halve the tomatoes and place them in a large bowl.
3. You can choose to remove the peas from their pods or cut the pods into thirds, depending on your preference. I opt to keep the pods whole for a sweet crunch. Mix gently with the other veggies.
4. Incorporate the cooled potatoes.
5. Sprinkle sea salt, drizzle with olive oil and lemon juice. Include capers, horseradish, and minced anchovies. Toss carefully to evenly distribute the ingredients. Store in the fridge or add dill and serve immediately. Enjoy warm or cold.
6. Shortly before serving, finely or coarsely chop the dill and add it to the salad. Season with freshly ground black pepper and gently mix. There you have it - a vibrant and flavorful potato salad with a hint of spice. Bon appétit.

Summary:

• Calories: 1717 kcal
• Fat: 33 g
• Protein: 50 g
• Carbs: 329 g
• Potassium: 9880 mg
• Magnesium: 572 mg