No-Mayo Potato Salad Recipe

Name: No-Mayo Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs idaho potatoes, quartered lengthwise; ½ cup beef consomme; 3 tablespoons capers; 1 red bell pepper, finely chopped; 2 stalks celery, finely chopped; 12 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

Servings: persons

2 12 lbs idaho potatoes, quartered lengthwise
½ cup beef consomme
3 tablespoons capers
1 red bell pepper, finely chopped
2 stalks celery, finely chopped
12 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

1
Place the potatoes in a medium pot.
2
Fill with cold water and bring to a boil.
3
Add liberl amount of salt and cook potatoes until they are tender, about 12-15 minutes.
4
Once potatoes are tender, drain and return them to the warm pot to dry them out.
5
Add the beef consomme, capers, red bell pepper, celery, onion, lemon zest and juice, red wine vinegar and EVOO.
6
Season with salt and pepper.
7
Serve warm or cold.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 12 lbs idaho potatoes, quartered lengthwise, ½ cup beef consomme, 3 tablespoons capers, 1 red bell pepper, finely chopped, and more.

Yes, No-Mayo Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

No-Mayo Potato Salad

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