Red Potato and Tomato Salad

By á-164749

Ingredients

• 1 lb baby red potatoes, halved
• 1 pint (2 cups) cherry tomatoes, halved
• 3 scallions sliced thin
• 1/3 cup pitted black olives, halved
• 1/3 cup fresh flat leaf parsley, chopped
• 2 tablespoons capers, drained and rinsed
• 1 tablespoon chopped thyme leaves
• 1/4 cup extra virgin olive oil
• 1 large lemon zested
• kosher salt and pepper

Preparation

Step 1

1. In a saucepan cover potatoes with enough cold water to cover by at least 2 inches. Boil over a medium heat until tender, about 15-20 minutes.
2. Drain potatoes and allow to dry for 5 minutes
3. In a serving bowl add remaining ingredients and toss.
4. Add potatoes and toss to coat. Season with salt and pepper to taste and refrigerate for 1 hour.
5. Toss again before serving.