Friday, May 08, 2009
I love this mayonnaise-free version of potato salad. It makes a great potluck or picnic dish.
serves 6 to 8
8 medium Yukon Gold potatoes (3 pounds)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 medium red onion, diced (about 1 cup)
2 tablespoons Dijon mustard
3 Tbs. capers
1 red, yellow, or orange bell pepper, diced
4 stalks of celery, chopped
Boil potatoes in their jackets 20 to 25 minutes, until tender but still holding their shape.
As soon as potatoes are cool enough to handle, peel skins off with the back of a knife. Dice potatoes, and place them in large mixing bowl. Add cider vinegar.
Heat olive oil in sauté pan, and cook onion, stirring often, 3 minutes, until barely soft.
Add onions to potatoes along with mustard, capers, bell pepper, and celery. Season with salt and freshly ground black pepper to taste.