Ingredients

• 3 lbs red potatoes, small
• 1/2 C green olives, pitted, halved
• 1/2 C green onions, sliced thin
• 3 T capers
• 2 T olive oil
• 1 T lemon rind, grated
• 2 t fresh oregano, chopped
• 2 cl garlic, minced
• 2 oz Parmigiano, shaved

Instructions

1. Coat the potatoes with olive oil, salt and pepper, then bake at 375° until tender (about 55 minutes). Cool 5 minutes, then halve.
2. Combine all remaining ingredients except the cheese.
3. Mix the dressing with the potatoes and cheese, then serve.

Source: Cooking Light 2004, pg 178

Contributed by: Skip