No-Mayo Potato Salad with Capers
Amanda Moore
A summer standard that’s tart and wonderful, the perfect side dish for any barbeque.
ingredients
- 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
directions
- 1
Slice and prepare the potatoes, being careful not to cook too long.
- 2
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.
- 3
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!
Source: Amanda
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