POTATO SALAD W/ OLIVES, TOMATOES & CAPERS
2½ lbs medium red-skinned potatoes, scrubbed
5 Tbs extra-virgin olive oil
One 12-ounce cucumber, peeled & halved lengthwise, seeded & cubed
4 large plum tomatoes, quartered
1 medium red onion, very thinly sliced
24 black oil-cured olives, pitted & halved
¼ cup very thinly sliced fresh basil
2 Tbs drained capers
3 Tbs white wine vinegar
½ tsp dried oregano
3 hard-boiled eggs, peeled & quartered
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.
2. Add cucumber, tomatoes, onion, olives, basil and capers.
3. Whisk vinegar and oregano in a bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.
Recipe Source: Bon Appetit
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We served this up at a Mediterranean dinner party and everyone thought it was excellent.
-San Diego, CA