What You'll Need
Scale
- 6 large potatoes
- 4 large tomatoes
- 1 large red onion
- ⅓ cup capers
- ¼ cup olive oil
- Salt and pepper
- Red pepper flakes
What You'll Do
- Peel your potatoes and cut into nice chunks. Drop into a pot of boiling salt water. Boil Potatoes until a knife can poke them without resistance (about 15-20 minutes).
- Strain potatoes and let them cool, just barely. Meanwhile, slice your tomatoes into chunks about the same size as the potatoes.
- Using Amanda Lynn (a mandolin) or a sharp knife, thinly slice your red onions. Set aside.
- Measure out ⅓ cup of capers.
- Now add the tomatoes, onions, and capers to a large mixing bowl, and top off with the cooled potato chunks. Add ⅓ cup olive oil to the bowl (or more if needed) along with salt, pepper, and red pepper flake. Give it a nice stir to combine.
- Place bowl in the fridge and cool completely, letting the flavors deepen before serving. Stir again before serving and enjoy!
- On another note, you can absolutely serve this warm, and it would be equally as delicious!