Rainbow Potato Salad

+ enlarge
 

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.

Tags: 

Comments

Loading comments...