Italian Potato Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
4 medium to large potatoes
02 -
2 eggs
03 -
2 Roma tomatoes
04 -
1 medium cucumber
05 -
1/2 red onion
06 -
1/2 cup green olives
07 -
2 tablespoons capers
→ For the Dressing
08 -
4 tablespoons extra virgin olive oil
09 -
2 tablespoons white wine vinegar
10 -
2 teaspoons oregano
11 -
2 teaspoons juice from the capers
12 -
Salt to taste
# Instructions:
01 -
In a large pot, boil the potatoes in salted water until fork tender, but not overcooked. At the same time, in a separate pot, boil the eggs for 10 minutes.
02 -
Drain the cooked potatoes and allow them to cool in the refrigerator. Place the boiled eggs in a bowl of cold water and ice to cool quickly and stop the cooking process.
03 -
Peel the cucumber and dice into small bite-sized pieces. Dice the tomatoes and red onion into cubes and slice the olives. Optional: soak the diced onions in a bowl of cold water for a few minutes to remove the harsh onion taste.
04 -
Dice the cooled potatoes into cubes (you can peel them if you prefer, but leaving the skin on adds texture and nutrients). Peel and finely chop the boiled eggs.
05 -
In a jar or small bowl, combine the extra virgin olive oil, white wine vinegar, oregano, caper juice, and a good pinch of salt. Whisk together until well combined.
06 -
In a large bowl, combine the diced potatoes, chopped eggs, diced vegetables, olives, and capers. Pour the dressing over everything and gently toss until all ingredients are evenly coated with the dressing. Be careful not to mash the potatoes.
07 -
Taste for seasoning, adding more salt if needed. Serve as a side dish or light main meal. This salad can be served immediately or chilled for an hour before serving.
# Notes:
01 -
This potato salad is best made a few hours ahead to allow the flavors to develop
02 -
It can be stored in the refrigerator for up to 2 days