Potato Salad with Olives, Tomatoes, and Capers

By Fresh2

A polular salad on the island of Pantelleria, in the Mediterranean.

Ingredients

• 2 1/2 pounds medium red-skinned potatoes, scrubbed
• 5 tbls extra-virgin olive oil
• 1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
• 4 large plum tomatoes, quartered
• 1 red onion, very thinly sliced
• 24 kalamata olives, pitted, halved
• 1/4 cup very thinly sliced fresh basil
• 2 tbls white wine vinegar
• 1/2 tsp dried oregano
• 3 hard-boiled eggs, peeled, quartered

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Cook potatoes in boiliing salted water until tender, about 30 minutes. Drain, cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl, mix into salad. Season with salt and pepper. Garnish with eggs and serve.