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Potato salad with red zinfandel dressing

Published On: Apr 26 2012 01:56:05 PM CDT
Updated On: Aug 01 2011 04:59:39 AM CDT
Potato salad

ramazing/SXC

Makes 4 servings

Enjoy this delicious potato salad either warm or chilled. If refrigerated, serve it later the same day because the dressing soaks into the potatoes.

1 pound (about 6) small red potatoes, scrubbed and halved

2 tablespoons chopped onion

½ teaspoon salt

½ teaspoon freshly ground pepper

2 plum tomatoes, cut into ½-inch cubes

½ red bell pepper, finely chopped

2 scallions, both white and green parts, finely chopped

2 tablespoons capers, drained and rinsed

½ cup Red Zinfandel Dressing

¼ cup minced fresh flat-leaf parsley

Dash of salt, or to taste

Dash of freshly ground pepper, or to taste

Sprigs of fresh flat-leaf parsley for garnish

Bring a large pot of water to a boil over high heat. Add the potatoes, onion, salt, and pepper; reduce the heat and simmer until the potatoes are just tender, about 12 minutes. Drain well. Halve the potato sections or cut into large chunks.

In a large bowl, toss the potatoes with the tomatoes, bell pepper, scallions, and capers. Add the dressing and parsley; toss again. Add the salt and pepper. Taste and adjust the seasoning. Serve warm or refrigerate in a covered container until chilled. Garnish the servings with parsley sprigs.

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