Potato Salad With Lemon-Dill Vinaigrette - cooking recipe

Ingredients

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Preparation

Peel potatoes and slice 1/4\" thick. Cook just until fork tender; drain and transfer to a bowl.
Add the celery and onion to the potatoes.
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
If desired, add more salt, pepper, or lemon juice to taste.
Serve warm or at room temperature.