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Potato Salad

  • 6 cups peeled and sliced potatoes (6-8 potatoes)
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tbl capers
  • 1 cup chopped fresh parsley
  • 1/3 cup sun dried tomatoes, refreshed in hot water and cut into slivers
  • 1/4 c diced pepperoni or prosciutto ham (optional)
  • salt
  • pepper
  • 1 red pepper diced (optional)
  • 1 green pepper diced (optional)
  • 1/2 c. sliced scallions including greens (optional)

6 servings. Cook the sliced potatoes. Place in a covered dish in the microwave with 1/4 cup of water, cook on high about 10 minutes, add salt and pepper, stir and cook on high another 6-10 minutes. Let stand for about 5 minutes. Mix the oil and vinegar together and pour them over the warm potatoes. Let cool at room temperature. The potatoes will absorb much of the dressing. Pour off extra dressing, leaving about 3 tbl in the bottom of the bowl. When the potatoes are cool, add the remaining ingredients. Add salt and pepper to taste. Let stand for at least 30 minutes, several hours is better. If you are storing this for over 24 hours, add the parsley about 30 minutes before serving.

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