Recipe for Roman Potato-Onion Salad

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Yield:

Ingredients:

Amount	Ingredient
3 tbl	white wine vinegar
1 tbl	lemon juice
	Grated zest of 1 lemon
2 tbl	finely minced fresh oregano
2 tbl	drained small capers
1 tbl	coarse salt
1/2 tsp	freshly ground black pepper
3/4 cup	extra-virgin olive oil
2 lrg	white onions sliced in 1/4" rounds
1/2 lb	freshly cooked small red potatoes
2 x	finely chopped hard-cooked eggs optional
	----------------- GARNISH ----------------
3 tbl	minced parsley
	mixed with

Instructions:

Instructions: In large bowl, combine vinegar, lemon juice, lemon zest, oregano, capers, salt, and pepper. Whisk in olive oil. Add onion slices and mix thoroughly.

When potatoes are cool enough to handle, slice them 1/4 inch thick. Add to dressing; toss to coat.

Cool to room temperature; taste and adjust seasoning. Add hard-cooked eggs, if used; lightly toss again. Garnish with minced parsley and lemon zest.

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