Potato Salad With Olive, Tomatoes And Capers

• 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

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

red potatoes, extra virgin olive oil, cucumbers, tomatoes, red onion, black oil, very, capers, white wine vinegar, oregano, eggs

Taken from www.food.com/recipe/potato-salad-with-olive-tomatoes-and-capers-27603 (may not work)