Sicilian Potato Salad

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Sicilian Potato Salad

 

1 Tbl. capers, drained

2 pounds new potatoes, scrubbed

1 tablespoon chopped fresh parsley

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 small garlic clove, crushed

3 tablespoons olive oil

black pepper to taste

dash Italian seasoning

 

 

Cut the potatoes into bite-size chunks and cook in

boiling salted water for 10 to 12 minutes, until just

cooked.

Meanwhile, chop the capers and mash with all the

remaining ingredients except the oil. Stir in the oil.

Drain the cooked potatoes and place in a large bowl.

Immediately add the caper mixture and mix the

ingredients together well.

Transfer salad to a plastic container, cover and chill

until ready to serve.

Serves 6 to 8.

 

 

 

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