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
Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
For the dressing, whisk together olive oil, lemon juice, capers, rosemary garlic, salt and pepper in a medium bowl.
Layer one-third of the potatoes and tomatoes in a large serving bowl. Spoon over one-third of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.
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