This warm salad is nice to serve with barbecued meals once the weather starts to chill and fall comes creeping in. It’s dressed with a tasty lemon-caper vinaigrette.

Yield: Serves 8.



  • 1/2 cup fresh lemon juice
  • 1/4 cup grapeseed oil or canola oil
  • 2 tbsp grated lemon peel
  • 1 tbsp drained capers, chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 bag (2 lb) baby red potatoes, quartered (about 6 cups)
  • 1 tbsp grapeseed oil or canola oil
  • 3 cups thinly sliced celery hearts
  • 1/2 cup thinly sliced green onions


  1. To prepare dressing, whisk together lemon juice, 1/4 cup oil, lemon peel, capers, salt and pepper until blended; set aside.
  2. Cook potatoes in boiling salted water until tender; drain.
  3. Heat 1 tbsp oil in a large deep non-stick frypan over medium heat. Add potatoes and sauté for 4 minutes. Add celery hearts and sauté until celery hearts are softened, about 3 minutes. Remove from heat and stir in green onions.
  4. Transfer potato mixture to a heatproof bowl. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:

180 calories, 8.7 g fat, 3.3 g protein, 23.6 g carbohydrate, 3.4 g fibre, 154 mg sodium


Celery hearts are the tender inner ribs from a bunch of celery. Look for them in the produce section of large grocery stores. If unavailable, a combination of celery hearts and celery stalks from a bunch of celery may be used.