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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.
We really enjoyed this. It was a bit like my German potato salad but without the vinegar. I cooked the potatoes whole and once done peeled and sliced. I did cut the recipe in half because there are only two of us. But I have to say this makes larges sizes. We really liked the bite of capers to this dish. I served this with Ww Mustard Baked Chicken- 5 Points. Thanks for posting. :)
We totally loved this salad! It would go great with anything from the grill!
Very nice flavor to this salad. I used Yukon Gold and made slightly more than the recipe called for and subsequently adjusted the vinaigrette accordingly. I also used fresh dill, as I'm not real fond of the dried. :)
well I chose this because capers in on the top of my favorites list, this is quite close a Greek potato salad, I did a few minor amount adjustments and used green onion in place of red, I really enjoyed this appley, thanks for sharing!
I love trying different potato salad recipes and this one with the bit of crunch from the celery and the delicious blend of the capers, dill, lemon juice and olive oil in the dressing was superb. I made mine with flavoursome baby potatoes and added some chopped walnuts just before serving for some added crunch and flavour. I really look forward to enjoying this for take-to-work lunches and for sharing with family and friends. Thank you for sharing this recipe, appleydapply! Made for 1-2-3-4 Hit Wonders Tag.