Makes 4 servings
Enjoy this delicious potato salad either warm or chilled. If refrigerated, serve it later the same day because the dressing soaks into the potatoes.
1 pound (about 6) small red potatoes, scrubbed and halved 2 tablespoons chopped onion ½ teaspoon salt ½ teaspoon freshly ground pepper 2 plum tomatoes, cut into ½-inch cubes ½ red bell pepper, finely chopped 2 scallions, both white and green parts, finely chopped 2 tablespoons capers, drained and rinsed (see Tip) ½ cup Red Zinfandel Dressing (see Recipe) ¼ cup minced fresh flat-leaf parsley Dash of salt, or to taste Dash of freshly ground pepper, or to taste Sprigs of fresh flat-leaf parsley for garnish
Bring a large pot of water to a boil over high heat. Add the potatoes, onion, salt, and pepper; reduce the heat and simmer until the potatoes are just tender, about 12 minutes. Drain well. Halve the potato sections or cut into large chunks.
In a large bowl, toss the potatoes with the tomatoes, bell pepper, scallions, and capers. Add the dressing and parsley; toss again. Add the salt and pepper. Taste and adjust the seasoning. Serve warm or refrigerate in a covered container until chilled. Garnish the servings with parsley sprigs.