Shelly's Recipe

TUSCAN POTATO SALAD WITH CAPERS AND CELERY

Category: Potato Salads

2 1/2 lbs small waxy potatoes, quartered or halved, depending on size
Coarse salt
3 tbsp capers
1 celery heart and greens, from the center of stalk, chopped
1/2 medium red onion, finely chopped
1 lemon, zested and juiced
2 tbsp red wine vinegar

Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to 15 minutes. Drain potatoes and return them to the warm pot to dry them out.

Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tbsp of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.