Recipe information
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
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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.