Potato Salad with Olives, Tomatoes and Capers
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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 white wine vinegar 1/2 teaspoon 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. 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.

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