3 lbs red potatoes, diced and boiled until soft
2 pints cherry tomatoes, halved
9 green onions thinly sliced
1 small jar of diced black olives
1 cup chopped flat leaf parsley
4 tablespoons capers
2 tablespoons fresh chopped thyme leaves
¾ cup extra virgin olive oil
2 large lemons, zested
Salt and pepper to taste.
In a serving bowl, and all ingredients and stir until well blended. Refrigerate for at least one hour and stir again before serving.
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