E-mail: info@notjustoliveoil.com

Potato salad with capers and green olives

Published on July 4, 2014 | By |

Ingredients

  • 1 ½ kg/ 3 lb. potatoes, unpeeled
  • 2 eggs, hard-boiled, peeled, quartered
  • 2 green onions, chopped
  • 1 red onion, thinly sliced
  • 2 tbsp. capers, rinsed and drained
  • Green olives, pitted – about 12 to 14
  • Fresh dill, chopped (optional, can use parsley if preferred)
  • Sea salt, freshly ground black pepper
  • ½ cup extra virgin olive oil

Directions

  • 1. Scrub and wash potatoes.
  • 2. Bring a large pot of water to boil.
  • 3. Add potatoes to boiling water and cook until potatoes are soft to the center.
  • 4. Remove from water, cool, peel and chop potatoes into large bite-size chunks.
  • 5. In a large salad bowl, mix the red onion, green onions, olives, capers, fresh dill (or parsley).
  • 6. Add the potatoes, olive oil, salt and pepper. Gently toss, carefully, since the warm potatoes will break easily. Finally, add the eggs and toss only once or twice.
  • 7. Taste and adjust seasoning.
  • 8. Let sit for at least 30 minutes to let flavors blend.
  • 9. To serve, sprinkle with a pinch of sea salt, freshly ground black pepper and a drizzle of olive oil.