No-Mayo Potato Salad with Capers

A summer standard that’s tart and wonderful, the perfect side dish for any barbeque.

I know this by heart, so excuse the lack of measurements. Use your own scale and this can be for two or twenty.
waxy potatoes--little ones you need only cut in half are best. Clementine and I like to pick out different colors and kinds for extra fun
celery hearts, the very inside ones with the leafy tops, chopped
red onion, sliced fine
lemons--zest and juice
capers, lots and lots, with a bit of their brine
red wine vinegar
extra-virgin olive oil

Slice and prepare the potatoes, being careful not to cook too long.
While they’re cooking, slice and dice and shop everything else and put at the bottom of a big bowl. Drain the potatoes and tumble over top, leaving them there unstirred for 15 minutes.
Mix well and serve.

notes:

You know why this is a standard in my house--all the picnic glamour of potato salad with none of the disgusting mayo!

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