No-Mayo Yukon Gold Potato Salad with Fruit Vinegar Vinaigrette

Creamy Yukon Gold potatoes absorb all of the flavors of our Ambrosia Fruit Vinegar.  Paired with our lovely Arbosana EVOO, you'll love this alternative to mayonnaise dressed potato salad.

Ambrosia Fruit Vinegar adds a depth of flavor to all of your potlucks and summer bbqs.  The best part - this is super easy to put together.

Ingredients:

• 3 pounds small Yukon Gold potatoes 
• 1/2 cup Arbosana extra virgin olive oil
• 3 tablespoons Ambrosia Fruit Vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon capers with their liquid
• 1 clove garlic finely chopped
• salt and pepper
• 1 cup frozen peas (or more if you love peas)
• bacon (optional)
• diced chives (optional)

Wash and boil the potatoes in salted water.  If they are large, cut to 1 inch pieces.  Boil about 8-10 minutes or until pierced with a fork they are soft.  Drain and let cool.  

While the potatoes cool, wisk the vinegar, mustard, caper juice and garlic together.

Cut the potatoes in half, and sprinkle with salt and pepper.  Then drizzle the olive oil over and toss.  After they are evenly coated with the oil, add the vinegar mix. Taste.  If you like more vinegar, add by the tablespoon.  Toss in the capers and peas and mix again. (Do not cook or boil the peas.) 

Let sit for an hour before serving.  Can be made ahead and kept in the refrigerator.  We prefer it at room temperature, so pull it out an hour before serving.

Serves 12