This Potato Salad with Olives, Tomatoes and Capers is a terrific salad addition to a Mediterranean meal.
It’s also just a nice, unique potato salad to add to your barbecue. This is a crazy potato salad that is very different! It has a Mediterranean vibe. This isn’t your typical mayonnaise-based potato salad. It has some interesting ingredients, and it’s drizzled with a little bit of oil and vinegar, basil and oregano for added flavor.
Ingredients needed:
- red potatoes
- olive oil
- cucumber
- tomato
- red onion
- black olives
- fresh basil
- capers
- white wine vinegar
- dried oregano
- hard boiled eggs
How to make Potato Salad with Olives, Tomatoes and Capers:
The complete printable recipe is at the bottom of this post.
Boil red potatoes until tender. Peel, chop and add to a bowl. Add olive oil, and toss to coat.
Add cucumber, tomato, red onion, black olives, fresh basil and capers to the potatoes in the bowl. Stir gently to combine.
Whisk together white wine vinegar and dried oregano. Drizzle the vinegar mixture over the potato salad, and toss to coat.
Add the sliced eggs to the salad, and it’s ready to serve!
How to make Perfect Hard-Boiled Eggs:
I have a very easy method for making hard-boiled eggs that I learned from watching Martha Stewart a long time ago. Place your eggs in a single layer in a large pot. Cover the eggs with water and bring to a boil. Cover, and then turn off the heat. Let the eggs sit for 15 minutes. Then rinse with cold water, and peel the eggs.
Also, now that I have an Instant Pot, I use that quite often for making deviled eggs. It’s super easy to make them in the Instant Pot, and the shells slip off incredibly easy using this method too. Our other website: RecipeBoy.com has a good tutorial (with a video) that shows you how to make hard-boiled eggs in the Instant Pot.
If you’re up for trying a new kind of potato salad that’s very different than the classic you’re used to, then give this recipe a try! It’s more like potatoes combined with delicious and flavorful ingredients than an actual “potato salad.”
The olives and capers are a big flavor component of this potato salad. They both add a briny, salty flavor that is so delicious. Enjoy!
Potato Salad with Olives, Tomatoes and Capers
Ingredients
- 2½ pounds medium red potatoes, scrubbed clean
- 5 tablespoons extra virgin olive oil
- One 12-ounce peeled cucumber, halved lengthwise (seeded and cubed)
- 4 large plum tomatoes, quartered
- 1 medium red onion, thinly sliced
- 24 pitted black olives, halved
- ¼ cup thinly sliced fresh basil
- 2 tablespoons drained capers
- 3 tablespoons white wine vinegar
- ½ teaspoon dried oregano
- 3 large hard-boiled eggs, sliced
Instructions
- Cook the potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel the potatoes, cut into 1-inch pieces and place in the bowl. Drizzle the oil over the potatoes; toss to coat.
- Add the cucumber, tomatoes, onion, olives, basil and capers to the bowl.
- In a small bowl, whisk together the vinegar and oregano; drizzle onto the salad, and mix to combine.
- Season the salad with salt and pepper. Garnish with eggs, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was OK but not spectacular, somewhat lacking in flavor. If I made it again I would add fresh herbs, replace the white wine vinegar with an aged balsamic vinegar and some lemon juice. If the onions were fresh pickled that may spruce it up. I think I would also use Greek onions and maybe a sprinkle of feta
Is this served hot or cold?