Ingredients

4 medium potatoes
pinch of salt
1 medium onion, finely minced
1 medium dill pickle, chopped
1/2 tsp. capers, rinsed
1/2 C. white chicken stock
1 Tbsp. vegetable oil
2 tsp. spicy mustard
1 Tbsp. vinegar, or lemon juice
freshly ground pepper

Cooking Instructions

Cook potatoes in their jackets in lightly salted water. When potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk remaining ingredients. Taste; adjust seasonings. Pour dressing over potatoes; marinate for 30 minutes before serving the salad. Serve warm or cold.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)