Behold the perfect summertime potato salad! This simple concoction features new potatoes in a tangy mustard/vinegar sauce and is tossed with parsley, chopped capers and sautéed onions + garlic. It’s vegan & gluten free to boot! Allow it to chill in the fridge for a few hours for optimum marinaded perfection.

INGREDIENTS

• 2 lbs. new potatoes, cut into quarters

• 1/2 a red onion, diced

• 4 garlic cloves, minced

• 1/4 c. + 2 T. olive oil

• 1/4 c. white wine vinegar

• Pinch of white sugar

• 1 1/2 T. Dijon mustard

• 1/4 c. fresh parsley, chopped

• 2 1/2 T. capers, chopped

• Salt & pepper, to taste

STEPS

1) Bring a large pot of water to a boil and add the potatoes, cooking until they’re fork tender (about 12-14 minutes). Remove from heat and drain.

2) While the potatoes are boiling, dice the red onion and mince the garlic cloves. Heat two tablespoons olive oil in a pan over medium-high heat. Add the onion and garlic cloves and sauté until the onions are super translucent and start to smell a bit sweet.

3) Add the potatoes, onions and garlic to a large bowl. Add 1/4 c. white wine vinegar, 1/4 c. olive oil, a pinch of white sugar, 1 tablespoon Dijon mustard, about 1/4 c. chopped fresh parsley and two tablespoons chopped capers. Season well with salt and pepper and stir to combine. You can serve warm immediately, but I suggest covering it and placing it in the fridge for a few hours to marinade.