Warm Potato, Onion, and Caper Salad

1. 1

   Pour enough cold water over the potatoes in a medium saucepan to cover by three fingers.

2. 2

   Bring to a boil over high heat, then lower the heat slightly to a gentle boil.

3. 3

   Cook until the potatoes are tender when poked with a paring knife or skewer, 20 to 35 minutes, depending on the size and type of potato.

4. 4

   Drain the potatoes and let them stand until cool enough to handle but still quite warm.

5. 5

   Cut the potatoes into 1/2-inch slices and set them in a serving bowl.

6. 6

   Scatter the onion, parsley, and capers over the potatoes, drizzle 1/3 cup of the oil over them, and season with salt and pepper.

7. 7

   Toss gently until all the ingredients are evenly distributed.

8. 8

   There should be enough olive oil to make the vegetables glisten.

9. 9

   If not, drizzle in a little more and toss gently.

10. 10

    Taste, and season with additional salt and pepper and a drizzling of vinegar if you like.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.