Potato Salad With Olives, Tomatoes, And Capers

By á-170456

Ingredients

• 2 1/2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 cucumber - (12 oz) peeled, halved
• lengthwise seeded, cubed
• 4 large plum tomatoes quartered
• 1 red onion very thinly sliced
• 24 black oil-cured olives pitted, halved
• 1/4 cup very thinly-sliced fresh basil
• 2 tablespoons drained capers
• 3 tablespoons white wine vinegar
• 1/2 teaspoon dried oregano
• Salt to taste
• Freshly-ground black pepper to taste
• 3 hard-boiled eggs peeled, quartered

Preparation

Step 1

Cook potatoes in boiling 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.

This recipe yields 6 servings.