6 unpeeled Yukon Gold potatoes, cut into 1/2-inch (1-cm) slices

Zest of 1/2 lemon

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) mayonnaise

2 tablespoons (30 ml) oil-packed sun-dried tomatoes, drained and finely chopped

1 tablespoon (15 ml) capers, drained and finely chopped

1 clove garlic, finely chopped

1/4 cup (60 ml) chopped fresh chives

Salt and pepper

In a large saucepan, cook the potatoes in boiling salted water until just tender, about 10 minutes; be careful not to overcook or the slices may fall apart. Plunge the slices in cold water to stop the cooking. Drain.

In a bowl, combine the remaining ingredients except the chives. Season with salt and pepper. Add the potatoes and, using your hands, gently coat them with the dressing. Adjust the seasoning.

On a square or rectangular serving plate, make 5 small stacks of potato slices. Drizzle with the dressing remaining in the bowl. Cover and refrigerate for at least 15 minutes.

Garnish with chives just before serving.

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