This is a fresh, tangy version of the potato salad you always wished didn’t have mayo. I created this recipe to use up leftover pickled fennel from the fridge, but you could equally use pickled onions or another pickle in here. Adapted from Six Seasons and Easy Wins.

Ingredients

• 1 kg baby Yukon Gold potatoes
• 1 T dijon mustard
• 1 T maple syrup
• 4 T olive oil
• 1/4 c white wine vinegar
• 2 T lemon juice
• 3 T capers, drained
• 3 stalks celery, finely chopped
• 1/2 c pickled fennel
• 1/4 c dill, coarsely chopped
• 1/4 c parsley, coarsely chopped
• 2 T chives or green onions, finely chopped

Instructions

1. Bring a medium pot of water to a boil.
2. Add potatoes and cook 10-15 minutes, until soft but not falling apart.
3. As the potatoes cook, make the dressing. Combine dijon and maple syrup, then slowly add olive oil and mix until emulsified. Add white wine vinegar and lemon juice, and stir until combined.
4. Drain potatoes, transfer to a large bowl, and leave to cool for a few minutes.
5. When potatoes are warm but cool enough to handle, break up with a large spoon.
6. Toss with dressing and chill in refrigerator for 20 minutes.
7. When the potato mixture has cooled a bit, remove from fridge and add capers, celery, pickled fennel, dill, parsley, and chives. Toss gently to combine.
8. Serve or continue to chill until cold.