Potato Salad With Rosemary & Capers

1. 1

   Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.

2. 2

   For the dressing, whisk together olive oil, lemon juice, capers, rosemary, garlic, salt and pepper in a medium bowl.

3. 3

   Layer 1/3 of the potatoes and tomatoes in a large serving bowl. Spoon over 1/3 of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.