Red Potato and Tomato Salad

1. 1

   Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches.

2. 2

   Set the saucepan over medium heat.

3. 3

   Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes.

4. 4

   Drain the potatoes in a colander and allow them to dry for 5 minutes.

5. 5

   In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest.

6. 6

   Toss gently until all the ingredients are coated and season with salt and pepper, to taste.

7. 7

   Refrigerate for 1 hour and gently toss again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.