Mediterranean Potato Salad (No Mayo)

Instructions

1. 1

   Cut potatoes into 1-inch cubes (peel if desired, though skins are fine). Place in a pot, cover with cold water, add 1 tbsp salt.

2. 2

   Bring to boil, then reduce heat and simmer 15-18 minutes until fork-tender but not falling apart.

3. 3

   While potatoes cook, whisk olive oil, lemon juice, garlic, salt, and pepper in a large bowl.

4. 4

   Drain potatoes and add to dressing while still hot. Toss gently—potatoes absorb dressing best when warm.

   Tip: Warm potatoes absorb dressing; cold potatoes just get coated.
5. 5

   Let cool 10 minutes, toss again, then add parsley. Add red onion and capers if using.

6. 6

   Taste and adjust salt and lemon. Serve warm, at room temperature, or cold.