Zutaten für Potato Salad With Olive Tomatoes And Capers
- Red Potatoes
- Extra Virgin Olive Oil
- Cucumbers
- Plum Tomatoes
- Red Onion
- Oil Cured Olives
- Fresh Basil
- 2 tablespoons capers
- White Wine Vinegar
- 1 teaspoon dried oregano
- Hard Boiled Eggs
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Zubereitung von Potato Salad With Olive Tomatoes And Capers
- Wash and quarter 2 lbs Yukon Gold potatoes. Place in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until easily pierced with a fork.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and cut into 1-inch pieces.
- While the potatoes cook, prepare the other ingredients: finely chop 1/2 cup red onion, halve 1 cup cherry tomatoes, and roughly chop 1/4 cup fresh basil.
- In a large bowl, combine the potatoes, 1/2 cup pitted Kalamata olives, 2 tablespoons capers, chopped onion, tomatoes, and basil.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, salt, and pepper to taste.
- Pour the vinaigrette over the potato mixture and gently toss to combine.
- If desired, garnish with 2 hard-boiled eggs, sliced.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
12g
Carbs
12g
