Potato Salad with Olives and Cucumbers

Preparation time 20 minutes, cooking time 30 Minutes

Serves 6

Ingredients

• 2 ½ pounds medium red-skinned potatoes, scrubbed – (1100grams)
• ¼ cup extra-virgin olive oil – (60ml)
• 1 English cucumber, peeled, seeded and cubed
• 4 plum tomatoes, quartered
• 1 red onion thinly sliced
• 24 black olives, pitted and halved
• ¼ cup fresh basil, thinly sliced – (60ml)
• 2 tablespoons drained capers – (30ml)
• 3 tablespoons white wine vinegar – (45ml)
• 2 tablespoons fresh oregano, chopped – (30ml)
• 2 tablespoons fresh chives, chopped – (30ml)
• 3 hard-boiled eggs, peeled, quartered

Directions

1. Boil potatoes in salted water, drain and let cool. Peel potato, leaving some peel on for contrasting color.  Cut into quarters or 1 inch pieces.
2. Add you olive oil and toss to coat.  Seed and dice the English cucumber and add to potatoes.  Add basil, tomatoes, red onion, olives, and capers.
3. Combine fresh oregano, chives, and white wine vinegar and pour into salad.
4. Toss salad and add eggs for garnish.