Potato Salad With Olives Capers and Parmesan

Potatoes

• 3 lbs small red potato
• 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 olive, pitted and halved lengthwise
• 1/2 cup thinly sliced green onion
• 3 tablespoons caper
• 1 tablespoon grated lemon rind
• 2 teaspoons chopped fresh oregano
• 2 garlic clove, minced
• 2 ounces parmigiano-reggiano cheese, shaved (about 1/2 cup)

Directions

1. 1

   Preheat oven to 375°.

2. 2

   To prepare potatoes, place potatoes in a 13 x 9-inch baking dish. Drizzle with water; sprinkle with salt and pepper.

3. 3

   Cover with aluminum foil; bake at 375° 55 minutes or until tender. Uncover and cool 5 minutes. Cut in half.

4. 4

   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.