Italian Potato Salad
This is my favorite Italian Potato Salad recipe, particularly because I have added so many of my favorite seasonal ingredients. Feel free to modify as you desire. I like to serve this salad during summer gatherings.
2 lbs. Yukon Gold Potatoes, Cleaned
5 Tbsp. Extra Virgin Olive Oil
1 Red Onion, Sliced Thin
2 Hard Boiled Eggs, Sliced in Quarters
3 Large Red Tomatoes, Quartered
1 Cup Kalamata Olives, Pitted
¼ Cup Fresh Basil, Sliced Thin
2 Tbsp. Capers, Drained
4 Tbsp. White Wine Vinegar
½ Tsp. Dried Oregano
Salt & Pepper to taste
Place the Yukon gold potatoes in a large pot and cover with salted water. Bring to a boil and simmer for approx. 20 minutes, until fork tender. Drain and set aside. While still warm, cut in quarters and place in a large bowl. Add extra virgin olive oil and toss to coat. Add the sliced red onion to the potato mixture, along with the hard boiled eggs, quartered tomatoes, olives, basil and capers. Add the white wine vinegar and the dried oregano, and toss to coat. Add salt & pepper to taste. Serve warm.