Dill Potato Salad
4-5 lbs. of potatoes
3 stalks of celery – sliced thin
3 cloves of garlic – chopped fine
1 tablespoon of capers – chopped
1 tablespoon of caper juice
¼ red onion – chopped
1 handful of fresh dill – chopped fine
Juice of ½ lemon
Salt to taste
Dashes of black pepper to taste
Drizzles of olive oil
Boil the potatoes until fork tender. Drain and leave in a colander to cool.
When cooled, cut the potatoes to bite size pieces. Add all of the ingredients for the salad and toss.
Place in the refrigerator until ready to use.