Potato Salad with olive, tomatoes and capers

Submitted by kitina

"From the "Islands of the Caribbean" issue of Bon Appetit, and really nice change from the traditional potato salad."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 1⁄2 lbs medium red potatoes, scrubbed
• 5 tablespoons extra virgin olive oil
• 1 (12 ounce) cucumbers, peeled,halved lengthwise,seeded and cubed
• 4 large plum tomatoes, quartered
• 1 red onion, very thinly sliced
• 24 black oil-cured olives, pitted and halved
• 1⁄4 cup very thinly sliced fresh basil
• 2 tablespoons drained capers
• 3 tablespoons white wine vinegar
• 1⁄2 teaspoon oregano
• 3 hard-boiled eggs, peeled and quartered

directions

1. Cook potatoes in boiling salted water until tender, about 30 minutes.
2. Drain and cool.
3. Peel potatoes and cut into 1 inch pieces and place in a bowl.
4. Add oil; toss to coat.
5. Add cucumber, tomatoes, onion, olives, basil and capers.
6. Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
7. Garnish with eggs and serve.

Reviews

[FlemishMinx]

Tasty potato salad and nice change from the usual-and very attractive with nice mix of colors. I prepared 1/2 recipe but still had 4 generous servings. I left our the eggs, didn't really think they were necessary. Thanks for posting!