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Rainbow Potato Salad

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4  russet potatoes, boiled but still firm.
1  cup chopped red onion
1  cup chopped red bell pepper
1  cup chopped Italian parsley
1/2 cup caper, washed and drained
1 clove garlic, mashed
1/4 cup lemon juice
zest of one lemon
1/4 cup olive oil
salt to taste

  • Peel the potatoes and cut into 1-inch cubes.
  • Add the rest of the vegetables to the diced potatoes.

  • Whisk the lemon juice with the olive oil, the garlic, lemon zest and the salt. Drizzle over the vegetables and the potatoes. Mix gently until well coated.


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