No-Mayo Potato Salad

Nice becuase it's less fattening and you don't have to worry aboutit spoiling

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2 1⁄2 lbs idaho potatoes, quartered lengthwise
• 1⁄2 cup  beef consomme
• 3  tablespoons capers
• 1  red bell pepper, finely chopped
• 2  stalks celery, finely chopped
• 1⁄2 medium red onion, finely chopped
• 1  lemon, juice and zest of
• 2  tablespoons red wine vinegar
• 3  tablespoons extra virgin olive oil
•  salt
•  fresh ground pepper

Directions

1. Place the potatoes in a medium pot. Fill with cold water and bring to a boil.
2. Add liberl amount of salt and cook potatoes until they are tender, about 12-15 minutes.
3. Once potatoes are tender, drain and return them to the warm pot to dry them out.
4. Add the beef consomme, capers, red bell pepper, celery, onion, lemon zest and juice, red wine vinegar and EVOO. Season with salt and pepper.
5. Serve warm or cold.