potato salad with fennel, olives, & capers
1 pound new potatoes
1 fennel bulb, sliced thin
2 cloves garlic, mined
1 tablespoon capers, drained
½ cup pitted kalamata olives, sliced
¼ cup extra virgin olive oil
2 tablespoons rice vinegar
1 teaspoon lemon zest
1 tablespoon paprika
Salt and freshly ground black pepper, to taste
Place potatoes in a Dutch oven or large pot and cover with cold water. Bring the water to the boil and cook potatoes until just tender when pierced with a fork. Drain and let potatoes cool for 5 minutes.
Turn potatoes out into a large bowl. Using a sharp knife, rough cut the potatoes into chunks. While the potatoes are still hot, pour over the olive oil and rice vinegar. Add the fennel, garlic, capers and olives; toss to combine. Season with salt and pepper to taste.
