Italian Potato Salad with Rosemary, Lemon and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons drained capers
- 1 1/2 teaspoons minced garlic
- Carbohydrate 35 g(12%)
- Fat 14 g(21%)
- Fiber 5 g(18%)
- Protein 4 g(8%)
- Saturated Fat 2 g(10%)
- Sodium 80 mg(3%)
- Calories 272
Preparation Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly. Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper. Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
Preparation Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly. Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper. Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)
