Potato Salad With Olives Capers And Parmesan - cooking recipe

Ingredients

Potatoes
3 lbs small red potatoes
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Olive mixture
2 tablespoons extra virgin olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup green olives, pitted and halved lengthwise
1/2 cup thinly sliced green onion
3 tablespoons capers
1 tablespoon grated lemon rind
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
2 ounces parmigiano-reggiano cheese, shaved (about 1/2 cup)

Preparation

Preheat oven to 375\u00b0.
To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper.
Cover with aluminum foil; bake at 375\u00b0 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.
To prepare olive mixture, combine olive oil, bell pepper, and next 7 ingredients (bell pepper through garlic) in a large bowl. Add potatoes and cheese to bell pepper mixture; toss gently to combine.