Not-Your-Typical Potato Salad

I HATE mayonnaise. In every single potato salad I've seen at summer potlucks, they all have more than too much mayo. So, I took a "French" potato salad recipe from the Joy of Cooking & personalized it. Not a bit of mayo in here at all... I usually double the recipe, we eat it warm right away and chilled for the next day or so. I don't love olive oil when it's chilled, so I usually let the salad sit at room temperature for a bit until the viniagrette warms to a normal consistency.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 10 cups

Ingredients

• 2 1⁄2 lbs  red potatoes
• 4  stalks celery, chopped
• 4  tablespoons red wine vinegar
• 2  tablespoons apple cider vinegar (I use Bragg's)
• 1  tablespoon  brine (saved from capers needed below)
• 1⁄4 cup fresh chives, chopped
• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon fresh dill, chopped
• 1⁄4 cup capers, drained (save brine)
• 1  tablespoon  whole grain mustard
• 8  tablespoons olive oil
•  salt & pepper

Directions

1. Boil potatoes in salted water for 20-25 minutes or until tender when poked with a fork.
2. Cube potatoes while still warm into large mixing bowl.
3. Whisk all remaining ingredients except celery in small bowl or cruet to make viniagrette.
4. Pour viniagrette over warm potatoes, add celery & toss gently.
5. Serve any temperature you prefer: warm, room temperature or slightly chilled.