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Potato Salad with Rosemary & Capers Dressing
- 2 1/2 lbs. red-skinned potatoes, cut into 1/4-inch rounds
- 6 tbsp extra-virgin olive oil
- 4 tbsp fresh lemon juice
- 2 tbsp capers
- 2 tbsp minced fresh rosemary
- 1 clove garlic, minced
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 2 medium tomatoes, cut into 1/2-inch pieces
Directions:View on Cookin Canuck
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