• 1 large dark red onion, finely diced
• 1/2 cup aple cider vinegar
• salt and freshly milled pepper
• 1/2 cup olive oil
• 3 lbs boiling or waxy potatoes
• 2 Tblsp Dijon mustard
• 3 large garlic cloves, pounded or put through a press
• 3 tblsp capers, rinsed
• 1 bell pepper, any color, finely diced
• 4 celery ribs or 1 fennel bulb, finely diced
• 3 tblsp chopped marjoram
• 1 tblsp chopped thyme or lemon thyme

1. Put the diced onion in a strainer. Bring a kettle of water to a boil and pour it slowly over the onion. Shake the onion dry and put it in a large salad bowl. Add the vinegar, 1 tsp salt, several grinds of pepper the oil and set aside.
2. Cook the potatoes, then peel and slice them. While still warm, add them to the onion along with the mustard, garlic and capers. Toss gently with a soft rubber spatula. Add the bell pepper, celery, and herbs and toss once more. Taste for salt and grind in plenty of pepper.

From Vegetarian Cooking for Everyone, Deborah Madison. A nice zippy potato salad with no mayonnaise…