Monday, August 16, 2021

Italian Potato Salad

 

Ingredients:

  • 2 pounds medium red-skinned potatoes scrubbed
  • 5 tablespoons extra-virgin olive oil
  • 1 large English cucumber quartered lengthwise, cut into cubes
  • 4 plum tomatoes cut into quarters
  • ½ red onion very thinly sliced
  • 24 black oil-cured olives pitted, coarsely chopped
  • ¼ cup slivered fresh basil plus more for garnish
  • 2 tablespoons capers rinsed and drained
  • 3 tablespoons white wine vinegar
  • ½ teaspoon dried oregano
  • 4 hard-boiled eggs peeled, quartered
  • 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

  1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
  2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
  3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
  4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/

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