Go Back
Mayo-free Capers Potato Salad
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

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.

Course: Side Dish
Cuisine: American
Keyword: capers potato salad, potato salad, side dish
  • 1 1/2 pounds cooked red potatoes cut into 1" cubes
  • 1 1/2 tbsp capers drained and pressed of juices
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp fresh ground pepper
  • 3-4 stalks chopped green onions
  • 2 tbsp chopped fresh celery leaves sub with parsley
  • 1 tsp lemon zest
  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. 
  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. 
  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, green onions, and lemon zest. Mix until the potatoes are thoroughly coated. Place in the fridge for 20 -30 minutes or overnight before serving. 
Recipe Notes
  • Prep and cook time does not reflect chill time of 20 - 30 minutes.
  • Add more celery and green onions to taste.