Pink Potato Salad With Capers And Radishes

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Washington Post


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3 pounds new potatoes, cleaned

1/2 cup liquid from pickled red beets

1/2 cup olive oil

2 tablespoons capers, drained and rinsed

2 to 3 tablespoons chopped flat-leaf parsley leaves

6 to 8 radishes, cut into thin slices

1 to 2 tablespoon freshly squeezed lemon juice


Parmesan cheese, prosciutto or anchovies (optional)

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