Recipe for Potato Salad with Olives, Tomatoes, and Capers

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Yield:

Ingredients:

Amount	Ingredient
1/2 lb	medium red-skinned potatoes scrubbed
5 tbl	extra-virgin olive oil
1 x	cucumber - (12 oz) peeled, halved
	lengthwise seeded, cubed
4 lrg	plum tomatoes quartered
1 x	red onion very thinly sliced
24 x	black oil-cured olives pitted, halved
1/4 cup	very thinly-sliced fresh basil
2 tbl	drained capers
3 tbl	white wine vinegar
1/2 tsp	dried oregano
	Salt to taste
	Freshly-ground black pepper to taste

Instructions:

Instructions: 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.

This recipe yields 6 servings.

Comments: A popular salad on the island of Pantelleria.

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