Potato Salad with Olives, Tomatoes, and Capers

Potato Salad with Olives, Tomatoes, and Capers
Photo by Brian Leatart


  • 5 tablespoons extra-virgin olive oil
  • 3 eggs
  • 2 ½ pounds medium red-skinned potatoes
  • 24 black oil-cured olives
  • ¼ cup fresh basil
  • 1 12-ounce cucumber
  • 3 tablespoons white wine vinegar
  • + 4 more ingredients
    • 1 red onion
    • 2 tablespoons capers
    • 4 large plum tomatoes
    • ½ teaspoon dried oregano

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 pepp...

View full recipe at Epicurious


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