Tangy Capers Potato Salad – Mayo-free
Tangy Capers Potato Salad – Mayo-free
Print recipe| Serves | 4-5 |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Meal type | Salad, Side Dish |
| Misc | Pre-preparable, Serve Cold |
Tangy Capers Potato Salad is a great alternative for a mayo-free potato salad. It has a tangy flavor from vinegar and capers with freshness from celery leaves and lemon zest.
Ingredients
- 1 1/2lb cooked red potatoes (cut into 1" cubes)
- 1 1/2 tablespoon capers (drained and pressed of juices)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon fresh ground pepper
- 1/4 teaspoon salt
- 3-4 stalks green onions (chopped)
- 2 tablespoons fresh celery leaves (chopped)
- 1 teaspoon lemon zest
Note
Prep and cook time does not reflect chill time of 20 - 30 minutes.
Directions
| Step 1 | |
| Peel and cut potatoes in half. Place in a large pot with water to cover the potatoes by 1" - 2" and bring to a boil. Reduce the heat to medium high and cook until just tender when pierced with a fork, about 25 minutes. Drain the potatoes, let cool, and cut into 1" cubes. Place cubes into a large mixing bowl. | |
| Step 2 | |
| Prep the capers. Drain the juices by pressing the capers against the measuring spoon to remove the liquids. If the capers are large, coarsely chop to make smaller, If the capers are small, leave it as-is. Set aside for later. | |
| Step 3 | |
| In a small bowl, mix together the vinegar, coriander, olive oil, garlic powder, onion powder, salt, and pepper. Pour the mix over the potatoes and add the capers, chopped celery leaves, and lemon zest. Mix until the potatoes are thoroughly coated. Place in the fridge for 20 -30 minutes or overnight before serving. | |