1 ripe tomato, coarsely diced
2 tablespoons capers
1 red onion, sliced
1/4 cup pitted Kalamata olives
1/4 cup fresh parsley, Chopped
2 hard boiled eggs
1/2 cup extra virgin olive oil
1/4 cup seasoned rice vinegar
pinch of oregano
pinch granulated garlic
salt and pepper to taste
1 pound new red skin potatoes
6 small Persian cucumbers, coarsely sliced
Boil potatoes until tender, about 20-30 minutes. They are done when you canpoke them with a small knife and they drop right off. Rinse with cold water tocool. Dice the cooled potatoes in chunks. Place into large bowl. Add cucumbers,
tomatoes, red onion, capers, parsley and olives. Toss well.
Make dressing with olive oil, vinegar and remaining spices. Whisk together andset aside. Slice hard-boiled eggs into slices or wedges and place on top. Coverwith dressing and enjoy! Best when served at room temperature.
