Instructions:

Yield: 4 servings

4 med Potatoes
1 pinch Salt
1 med Onion, finely minced
1 med Dill pickle, chopped
1/2 tsp Capers, rinsed
1/2 cup Vegetable stock
1 tbsp Vegetable oil
2 tsp Spicy mustard
1 tbsp Lemon juice
Pepper, to taste

Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 minutes before serving the salad. Serve warm or cold.