2 1/2 pounds Idaho potatoes, cut into quarters lengthwise, then chopped into large chunks
1/2 cup beef broth
3 tablespoons capers
1 red bell pepper, finely chopped
2 stalks celery, finely chopped
1/2 medium red onion, finely chopped
1 lemon, zested and juiced
2 tablespoons red wine vinegar
3 tablespoons extra virgen olive oil
Salt and freshly ground black pepper
Instructions
Place the potatoes in a medium pot. Fill with cold
water and bring to a boil. Add a liberal amount of
salt and cook the potatoes until they are tender,
about 12-15 minutes. Once the potatoes are tender,
drain and return them to the warm pot to dry them
out.
Add the beef consomme, capers, red bell pepper,
celery, onion, lemon zest and juice, red wine
vinegar and olive oil.
Season with salt and pepper. This dish tastes great
either warm or cold.
Originally Submitted
9/15/2011
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