Prep 10 mins
Cook 20 mins
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
- 2 lbs potatoes (yukon gold or russet)
- 1 cup celery, diced
- 1⁄2 cup red onion, finely chopped
- 2 tablespoons capers (chopped if large)
- 1⁄4 cup olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1⁄2 teaspoon dried dill weed
- 1 teaspoon salt
- 1 dash black pepper
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
Fabulous. It's so great to find another mayo-less potato salad this good. I used about 2 teaspoons of fresh dill in place of the dry & served it at room temperature. Thanks for a winner.
Okay, another 5 stars coming to this recipe from me. I used dried dill and found it to be plenty flavorful. I'm not a huge fan of potatoes, but do find that dill usually brings out the best in them. I liked the lemon juice as a substitute for vinegar that kept the tang and added an interesting accent to the dill. I also like that the ratio of the oil to the lemon juice was 4:3 instead of the more usual 2:1, 3:1 or 4:1 that you generally see in salad dressings--this kept the dressing fresh and light-tasting. I'll be making this in the future!
Very nice. Bonus points for being able to mix it up and serve it right away. (I hate waiting for things to chill.) I've now made this a couple of times and there are a few things I realized after this last time. One - don't substitute regular yellow onions for the red. They were just too harsh. If you don't have red onion, use a sweet onion (like Vidalia) or maybe shallots. Two - if you mix up the vinaigrette in your serving bowl, you can dump the potatoes right into it and toss it all together, saving you time and another bowl to wash. Three - rinse the capers and/or check the seasoning before adding all the salt. Especially if you salt the cooking water, which I always do. Lastly, if you slice the celery paper thin, it releases more flavor when the hot potatoes hit it. I love celery, and it really stands out when it's warmed a bit. Plus, you don't even notice the "strings" when the slices are so thin.<br/><br/>I like being able to make potato salad without needing mayonnaise. This one goes well with any simply-cooked meat and VERY well with baked or broiled fish. Thanks for sharing it with us, Appley.