Potato Salad with Olives, Tomatoes, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A popular salad on the island of Pantelleria. 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 |
Directions:
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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