Tangy Potato Salad

brought to you by Lauren Squier of Culinary Enlightenment

A delicious, mayonnaise free potato salad just in time for summer. Look for small, tri-color potatoes at Trader Joe’s or fingerling potatoes at the farmer’s market or grocery store.

Serves 8
Prep Time: 10 minutes
Cook Time: 10 - 20 minutes

Ingredients:

2 pounds small potatoes (white, red, and purple preferably)
1/2 cup apple cider vinegar
2 Tablespoons stone ground mustard
2 Tablespoons olive or canola oil
2 Tablespoons capers*, rinsed and chopped
1 medium red onion, chopped
2-3 stalks celery, chopped
1/2 teaspoon honey, agave, or sugar (optional)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh parsley, chopped

Preparation:

1. Wash potatoes and put them in a large pot. Cover with cold water and bring to a boil. Cook potatoes 10 minutes. Use a fork to check for tenderness. If you cannot poke a fork into the center of the potato, cook another 5 minutes and check again. If skins start peeling away from the potatoes, they are probably done cooking. Drain off water and return to pot until cool enough to touch.

2. In the meantime, combine vinegar, stone ground mustard, oil, capers, onion, celery, salt, and pepper. If you are concerned about the dressing being too tangy/vinegar tasting, add a little sweetener. Stir well to combine

3. Cut potatoes into 1/2-inch chunks. Pour half the dressing over the warm chopped potatoes. Refrigerate until room temp or cold.

4. Before serving potato salad, toss with remaining vinaigrette and top with parsley.

* Ingredient Note: Capers are small flower buds that are usually packed in a small jar with brine. Look for them near the pickles and olives. They add a tangy salt and vinegar flavor. Be sure to rinse them before using. They are great in chicken piccata too!

Nutrition Facts per 1/2 cup:

120 calories
3.5 grams fat
2 grams protein
2 grams fiber
170 mg sodium