Potato Salad with Olives, Tomatoes, and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon dried oregano
- 2 tablespoons drained capers
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- Carbohydrate 40 g(13%)
- Cholesterol 75 mg(25%)
- Fat 15 g(23%)
- Fiber 6 g(24%)
- Protein 8 g(15%)
- Saturated Fat 2 g(12%)
- Sodium 202 mg(8%)
- Calories 319
Preparation 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.
Preparation 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.
