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.
Discover more Make a Summer Salad Splash - Recipes in the archived edition of our June 2013 email Or get more recipe ideas and inspiration from our Pinterest Board - [ Summertime Salads ]
from Monterey Bay Herb Company ~ Recipe Archive
