Summer Potato Salad

For the next couple of months it’s picnic season, and potato salad is a go-to dish. Here is a recipe that works.


  • 2 ½ pounds russet potatoes, peeled and quartered
  • 1 medium red onion, diced
  • 1 lemon, juiced
  • 2 garlic cloves
  • 1 tablespoon capers, rinsed
  • ½ cup kalamata olives, pitted
  • 1 red pepper, cored
  • ½ cup olive oil
  • Salt and pepper
  • Parsley
  1. Place onion and lemon juice in a bowl. Set aside 15 minutes
  2. Cook potatoes in boiling, salted water until tender, about 15 minutes. Drain and place in bowl.
  3. Place garlic, capers, olives and pepper in blender and roughly chop.
  4. Pour garlic mixture and onion over potatoes. Add oil and mix.
  5. Salt and pepper to taste. Add parsley as garnish.

Serves six. Right now I’m thinking barbeque ribs, this potato salad, and some Taft Street Zin.