Potato Salad With Rosemary & Capers

• 2-1/2 pounds Red-skinned Potatoes, Cut Into 1/4-inch Rounds
• 6 Tablespoons Extra Virgin Olive Oil
• 4 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Capers
• 2 Tablespoons Minced Fresh Rosemary
• 1 clove Garlic, Minced
• 1/8 teaspoons Kosher Salt
• 1/8 teaspoons Freshly Ground Black Pepper
• 2 whole Medium Tomatoes, Cut Into 1/2-inch Pieces

1. Place potato rounds in a large pot of cold water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain and let cool for about 5 minutes.
2. For the dressing, whisk together olive oil, lemon juice, capers, rosemary, garlic, salt and pepper in a medium bowl.
3. Layer 1/3 of the potatoes and tomatoes in a large serving bowl. Spoon over 1/3 of the dressing. Repeat two more times with the remaining potatoes, tomatoes and dressing. Cover and let cool in the refrigerator. Serve.

redskinned potatoes, olive oil, lemon juice, capers, rosemary, clove garlic, kosher salt, freshly ground black pepper, tomatoes

Taken from tastykitchen.com/recipes/salads/potato-salad-with-rosemary-capers/ (may not work)