1 pound small Yukon gold potatoes
1 pound small red potatoes
½ cup red onion, diced
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
½ cup green bell pepper, diced
1 ounce capers
2 Tbsp diced chives
2 Tbsp chopped parsley
1 Tbsp chopped thyme
2 Tbsp sherry vinegar
½ cup extra virgin olive oil
Salt and black pepper to taste
Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until tender (about 15 to 20 minutes). Strain the water through a colander and rinse the potatoes under cold water.
Cut the potatoes into quarters and place in a large bowl. Add the onions, peppers, capers, and herbs. Season lightly with salt and pepper to taste.
In a separate bowl, whisk together vinegar and olive oil. Add to the potato mixture and let salad sit for 15 minutes for flavors to mellow. Taste and season as needed. Enjoy!
Recipe Courtesy of the girl & the fig, Sonoma