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Potato Salad with Olives, Tomatoes, and Capers

4.1

(22)

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Potato Salad with Olives, Tomatoes, and CapersBrian Leatart

A popular salad on the island of Pantelleria.

Recipe information

  • Yield

    Makes 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

Preparation

  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.

TagsPotato SaladSaladItalianEuropeanRed Skin PotatoPotatoRoot VegetableVegetableCucumberPlum TomatoTomatoOliveSideStarterDinnerNut FreeGluten FreeDairy FreeVegetarianEasyQuickWeeknight MealsSimmerSummerBon Appétit
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