Potatoe Salade

By Shivani

Ingredients

• Zest of one whole lemon
• Juice of lemon
• salt and pepper
• 3 pinches of capers
• Extra virgin olive oil 3 to 1 ratio
• 2 lb fully cooked mini potatoes

Preparation

Step 1

1. The dressing is the lemon zest, juice, salt and pepper capers and olive oil.
2. Coat the potatoes in the dressing while their still hot - to this add some herbs.
3. Once cooled you can serve the potatoes on a bed of smoked salmon and some sour cream.