Ingredients
2 lbs. red potatoes (close in size)
1 small red onion
1 cup extra virgin olive oil
1/2 cup italian or spanish capers (purchased in brine not salt) Rinsed & Strained
1/2 cup red vinegar (balsalmic or italian wine)
chopped iceberg lettuce (optional)
salt & pepper to taste.
Preparation
scrub potatoes. Leaving skin on, pierce and microvae or boil until aldente. Place in cold water and remove skin. Cut into cubes/quartered. Mix in remaining ingredients. Can be served warm or best when refrigerated and served as cold salad.
