Ingredients:

• 3 cups of potatoes, washed, cut, and roasted
• 1/2 c green olives, pitted
• 2 tsp capers, drained
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/4 c extra-virgin olive oil
• Freshly ground pepper

Directions:

1. Roast potatoes until crispy and brown. (I normally just toss them in a 375 degree oven with a bit of olive oil, salt, and pepper for about 30-35 minutes)
2. Coarsely chop olives and capers. Place in a small bowl. Add remaining ingredients and whisk until well combined.
3. Toss desired amount with warm potatoes and serve.

Source: 28 Cooks

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