Italian Potato Salad with Rosemary, Lemon and Capers

1. 1

   Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes.

2. 2

   Drain.

3. 3

   Cool potatoes slightly.

4. 4

   Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend.

5. 5

   Season with salt and pepper.

6. 6

   Layer 1/4 of potatoes in bottom of medium bowl.

7. 7

   Sprinkle with salt and pepper.

8. 8

   Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing.

9. 9

   Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing.

10. 10

    (Can be made 6 hours ahead.

11. 11

    Cover and chill.

12. 12

    Let stand at room temperature 30 minutes before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.