Potato Salad With Olive, Tomatoes And Capers - cooking recipe

Ingredients

2 1/2 lbs medium red potatoes, scrubbed
5 tablespoons extra virgin olive oil
1 (12 ounce) cucumbers, peeled,halved lengthwise,seeded and cubed
4 large plum tomatoes, quartered
1 red onion, very thinly sliced
24 black oil-cured olives, pitted and halved
1/4 cup very thinly sliced fresh basil
2 tablespoons drained capers
3 tablespoons white wine vinegar
1/2 teaspoon oregano
3 hard-boiled eggs, peeled and quartered

Preparation

Cook potatoes in boiling salted water until tender, about 30 minutes.
Drain and cool.
Peel potatoes and cut into 1 inch pieces and place in a bowl.
Add oil; toss to coat.
Add cucumber, tomatoes, onion, olives, basil and capers.
Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
Garnish with eggs and serve.