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.