Fresh summer salads are always a cool option for dinning on a hot evening. This mediterranean potato salad is easy to prepare using simple ingredients, can be made in advance, and makes a colorful presentation. The original recipe came from my friend Marcus Riley.
Mediterranean Potato Salad
2 lbs Red Potatoes, peeled and cut into 1″ pieces
4 tbl Extra Virgin Olive Oil
1 Cucumber, peeled and cubed (peeling is optional)
1 med Red Onion, thinly sliced
4 Plum Tomatoes quartered
20 Pitted Black Olives, halved
1/4 cu Fresh Basil, thinly sliced
1 tbl Capers
3 tsp White Vinegar
1/2 tsp Dried Oregano
3 Hard Boiled Eggs, peeled and quartered
2 tbl Crumbled Feta Cheese
Salt and Pepper to taste
Bring a large pot of water to a boil and add salt. Add potatoes and boil until tender, about 12-15 minutes. Drain potatoes and allow to cool. Place potatoes in a large serving bowl and toss with onions and 3 tablespoons of olive oil. Arrange cucumbers, tomatoes, onions, olives, basil and capers on top of potatoes. Sprinkle feta on top and garnish with eggs. At this point, you can cover the salad until ready to serve. To serve, whisk oregano, vinegar and remaining tablespoon of olive oil in a small bowl and pour over salad. Toss ingredients together and season with salt and pepper.