Potato Salad with Olives, Tomatoes and Capers

Name: Potato Salad with Olives, Tomatoes and Capers
Yield: 6 Servings
Ingredients: 2 1/2 pounds medium red-skinned potatoes, scrubbed; 5 tablespoons 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 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; 3 hard-boiled eggs, peeled, quartered

By Carla CapalboPhotography by Brian Leatart

April 30, 2002

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Recipe notes