Eastern Mediterranean Potato Salad - cooking recipe

Ingredients

2 lbs boiling potatoes, scrubbed but not peeled
salt & freshly ground black pepper
2 -3 tablespoons strained fresh lemon juice
cayenne pepper (optional)
3 -5 tablespoons extra virgin olive oil
1/3 cup finely chopped onion, preferably mild ones
4 small tomatoes (optional)
1/3 cup chopped parsley
2 teaspoons capers, drained (optional)
1/2 cup flavorful olive, such as kalamata,pitted and cut in half (optional)

Preparation

Cut any large potatoes in half to speed up the cooking.
Put the potatoes in a large saucepan, completely cover with water and add salt.
Bring to a boil.
Cover and simmer over medium-low heat until a knife can pierce the center of the largest potato easily and the potato falls from the knife when lifted, about 25 minutes.
Meanwhile prepare the dressing: In a small bowl whisk 2 tablespoons lemon juice with a pinch of salt, pepper, and cayenne pepper.
Add 3 tablespoons olive oil and whisk again.
Drain the potatoes in a colander, rinse them briefly and leave just until cool enough to handle.
Peel them if you like, and cut them into 1 inch cubes.
Put them in a large bowl and add the onions, 3 tablespoons of dressing and a sprinkling of salt and pepper.
With a rubber spatula, fold together gently but thoroughly.
Let potatoes cool to room temperature.
Dice the tomatoes to add them to the salad, or cut them in thick wedges to use as garnish.
Whisk the remaining dressing, pour it over the potatoes and fold it in.
Add the parsley, capers, half the olives and the diced tomatoes to the potatoes and fold together lightly.
Taste, adjust seasoning, and add more lemon juice and olive oil if needed.
Garnish with the remaining olives and with the tomatoes, if you've cut them in wedges.
Serve at room temperature.