Touch of Mediterranean Hot Potato Salad

• 8 medium potatoes
• 5 medium coarsely chopped onions
• 3 sprigs fresh rosemary, stripped of their leaves
• 1 medium lemon
• 1 chopped red capsicum
• 5 garlic cloves, chopped
• salt and pepper
• 1 lemon, zest of
• 1 lemon, juice of
• 12 teaspoon paprika
• 12 teaspoon turmeric

1. Peel potatoes or if new potatoes or scrubbed you can leave the skins on.
2. Boil til just cooked and set aside.
3. Keep potatoes hot or reheat.
4. Chop onions and capsicum and garlic.
5. Add all to pan with olive oil and rosemary leaves.
6. Add tumeric and paprika.
7. Cook at medium heat in olive oil until browned but not burnt.
8. You want the onions to caramelise.
9. Add more oil if necessary.
10. When nearly cooked add lemon zest, salt and pepper to taste and stir through.
11. Optional: At this point you can add 1 tbsp white wine or verjuice to deglaze pan.
12. Just before adding onion mixture to hot potatoes, squeeze lemon juice over the top.
13. Decorate with a fresh sprig of rosemary or chopped parsley.

potatoes, onions, rosemary, lemon, red capsicum, garlic, salt, lemon, lemon, paprika, turmeric

Taken from www.food.com/recipe/touch-of-mediterranean-hot-potato-salad-199836 (may not work)