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Zingy New Potato Salad

We admit to having a ‘thing’ for capers, so when this recipe called for a mere 2 tbs. we doubled the amount without a qualm. That said, feel free to add your own personal quota of the tangy green orbs! The salad is tossed when the potatoes are warm, thus the delicious dressing melts into them for a super easy and truly great salad.

Zingy New Potato Salad

2 lbs. small new potatoes
1 small red onion
1 tbs. olive oil
2-4 tbs. capers, drained
2 tbs. sherry vinegar
2 tsp. honey
3 fl. oz. olive oil

If the potatoes are larger than a mouthful sized, cut them into smaller chunks. Boil in salted water for 15 minutes, or until done. Drain.

Meanwhile, halve the onion and slice, then quickly saute in the 1 tbs. of oil to just soften. Set aside. Whisk together the capers, vinegar, honey, and olive oil. Toss in the potatoes and onions while warm. Serve warm or at room temperature.

 

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