POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS

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Potato Salad with olive, tomatoes and capers image

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

Provided by kitina

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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

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