Potato Salad with Red Zinfandel Dressing

1# or 6 small red potatoes, scrubbed and halved
2 T. onions, chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 plum tomatoes, cut in 1/2 inch cubes
1/2 red bell pepper, fine chopped
2 green onions- white & green , fine chopped
2 T. capers, drained, rinsed
1/4 c. fresh parsley, fine chopped
dash of salt & pepper (or to taste)
spring of fresh parsley (for garnish)

Dressing
1/4 c. mayonnaise
2 T. Red Zinfandel , ripe red wine
1 T. red wine vinegar
2 cloves of garlic, minced
1/2 tsp. black pepper to taste
1/4 tsp. salt to taste
To start, whisk dressing ingredients in a small bowl. Taste & adjust as needed. Refrigerate till ready to use. (can be refrigerated 3 days)

Bring large pot of water to boil over high heat. Add potatoes, 2 T. onion, salt & pepper. Reduce heat, simmer till potatoes are just tender. (about 12 min.) Drain well.
Halve potatoes in sections or cut in large chunks. In large bowl, toss potatoes with tomatoes, green onions & capers. Taste, adjust seasoning as needed. Serve warm or refrigerate in covered container till chilled.

Note: If refrigerated, serve same day or potatoes will become dry.

Note: I know salt & pepper seems doubled but this is how recipe was given to me. Do taste test in potatoes as well as dressing. Also adjust recipe for serving size.
Servings: 4 to 6

Dianne: I too, freeze peppers, okra and many other vegetables on a pan in freezer before packaging. Works wonderful.
DORIS/ TN

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