Another Potato Salad

We had a barbecue, as I am sure you will be able to tell over the next few days recipes. I think there is some law out there that says if you have a barbecue you are required to serve potato salad. So I made potato salad.

I used the baby new potatoes. You know, the tiny colorful ones. I also left the skins on, which gave the salad some color.

Tossing the potatoes with oil and vinegar was new for me. I have used vinegar with the German hot potato salad, but then you don’t use mayonnaise. This recipe had both.

The mayonnaise blends with the oil and vinegar and gives the dressing a tartness. It was different, but it was good.

The capers give the salad little pops of brininess. They were an interesting addition.

So there is some crunch with the onion and celery. Some softness with the potatoes. And some flavor pops with the capers and parsley.

I don’t think I would use this recipe every time, but we quite enjoyed it!

POTATO SALAD 2

1 Quart New Potatoes

1 Tablespoon Oil

2 Tablespoons Vinegar

1 Onion

2 Stalks Celery

1 Tablespoon Capers

1 Tablespoon Chopped Parsley

Salt and Pepper

Mayonnaise

Beets

Lettuce

Lemon

Boil potatoes until tender. Slice when cooled then add oil and vinegar. Chop onion and celery very fine. Add with capers, parsley, salt and pepper. Pour mayonnaise over all mixing carefully. Garnish with lettuce, lemon and beets.