1 1/2 lbs. red potatoes
1/2 c. olive oil
2 tbsp. fresh lemon juice
2 tbsp. orange juice
2 tbsp. minced onion
2 tbsp. minced parsley
1 tbsp. minced fresh dill
4 tsp. sm. capers
Salt to taste
Freshly ground pepper
Fresh dill for garnish

Boil potatoes in their skins in salted water until tender. While potatoes are cooking, make dressing. In a small bowl mix together, oil, lemon juice, orange juice, onion, parsley, dill, capers, salt and pepper. Let sit at room temperature.

Drain potatoes, cool briefly, then cut in slices about 1/8 inch thick. Arrange in layers in a serving dish, pouring some dressing over each layer and sprinkling with salt. Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula. Serve at room temperature, decorated with a sprig of dill.