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.

Ingredients

8 serv.

red potatoes↗2 1⁄2 lbs
celery↗4 stalks
chopped
red wine vinegar↗4 tablespoons
apple cider vinegar (I use Bragg's)↗2 tablespoons
I use Bragg's
brine (saved from capers needed below)1 tablespoon
saved from capers needed below
fresh chives, chopped1⁄4 cup
chopped
fresh parsley, chopped↗1⁄4 cup
chopped
fresh dill, chopped↗1 tablespoon
chopped
capers, drained (save brine)↗1⁄4 cup
save brine
whole grain mustard↗1 tablespoon
olive oil↗8 tablespoons
salt & pepper

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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