Italian Potato Salad

• Sliced cold potatoes (cook in jackets)
• Minced onion
• Diced celery
• Parsley, chopped very fine
• Minced green peppers
• Capers
• Olives, olive oil, vinegar, pepper and salt

Mix together.

Capers are pickled buds of the caper bush (or sometimes of nasturtiums or marsh marigolds). They are a bit sour and peppery

The recipe doesn't give amounts. For 3 or 4 Yukon Gold potatoes, I would use

• about 1/2 onion,
• a couple celery stalks from the heart of a bunch (or 1 outer stalk),
• 1/4 cup chopped fresh parsley (or more—I like parsley),
• 1/2 green pepper (or sweet red pepper),
• a couple teaspoons of capers,
• maybe 10 olives (I like green, Hal likes black; take your pick)

Use your favorite vinaigrette for the dressing. I would mix 2 or 3 tablespoons oil with 1 tablespoon vinegar, and sometimes 1 tablespoon lemon juice. I skip the salt, but use several grinds of pepper. For this salad, I might throw in some fresh oregano. But sometimes I just use bottled balsamic vinaigrette—it saves having to think too much.