Warm Potato Salad with Dill and Capers

I don't blog about side dishes very much, but that's because I really don't make a lot of them. When it comes to cookouts, I'm all about the pasta salads, but for everyday meals, I prefer all-in-one dishes and don't do a lot of seperate meat-starch-vegetable type dinners. And then it usually just roasted or steamed veggies. But I found myself with some dill and a bag of potatoes that I needed to use up, and a warm potato salad just seemed like a perfect purpose for them.

I haven't made something like this before, so I just kind of went with it regarding the quanities, and luckily, I think they were just right. This was absolutely delicious and went so well with an otherwise very healthy dinner of steamed green beans and grilled fish. I think the "sauce" would also be fabulous over roasted potatoes. I used yukon golds, but I can imagine it would be just as tasty with red skinned potatoes.

5 cups diced (about 1/2 in. cubes) yukon gold potatoes

2 tbsp light mayo with olive oil

1 tbsp dijon mustard

1 tbsp spicy brown mustard

1/2 tbsp olive oil

kosher salt and fresh ground pepper

1 tbsp chopped parsley

1/2 tbsp chopped dill

1 tbsp capers, drained

Steam potatoes until tender. (I forgot to pay attention to how long this took, but I'd guess around ten minutes or so.)

When potatoes are nearly done, in a small sauce pan, wisk together mayonnaise, mustards and olive oil until blended and heated through.

Transfer potatoes to serving dish. Add contents of saucepan, salt, pepper, parsley, dill and capers, and toss to coat. Cover, and let rest for several minutes before serving.