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Potato Salad with Capers, Olives and Tomatoes

Submitted by Steve L.

A quick and easy salad recipe that best served with grilled and barbecued dishes.


2 1/2 pounds medium red skinned potatoes, scrubbed
5 tbsp extra-virgin olive oil
1 English cucumber, peeled, halved lengthwise, seeded, cubed
4 large plum tomatoes, quartered
1 red onion, sliced very thin
24 oil-cured olives, pitted, halved
1/4 cup very thinly sliced fresh basil
2 tbsp drained capers
3 tbsp white wine vinegar
1/2 tsp dried oregano
3 hard-boiled eggs, peeled, quartered


Cook potatoes in boiling salted water until tender, about 30 minutes. Drain and cool.

Peel potatoes, cut into q-inch pieces and place in large bowl.

Add oil; toss to coat.

Add cucumber, tomatoes, onion, olives, basil and capers.

Whisk vinegar and oregano in separate bowl; mix into salad.

Season to taste with salt and pepper.

Garnish with eggs and serve.

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Prepare Time:
Cooking Time:
10 Minutes
30 Minutes

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