Ensalada de patatas italiana

Ingredientes

• 2 pounds medium red-skinned potatoes (scrubbed)
• 5 tablespoons extra-virgin olive oil
• 1 large english cucumber (quartered lengthwise, cut into cubes)
• 4 plum tomatoes (cut into quarters)
• 1/2 red onion (very thinly sliced)
• 24 black oil-cured olives (pitted, coarsely chopped)
• 1/4 cup slivered fresh basil (plus more for garnish)
• 2 tablespoons capers (rinsed and drained)
• 3 tablespoons white wine vinegar
• 1/2 teaspoon dried oregano
• 4 hard-boiled eggs (peeled, quartered)
• 2 6-ounce cans tuna (drained (ideally canned in olive oil or its own juice))

Preparación

1. 1

   To a large pot add potatoes, a small handful of salt and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.

2. 2

   Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.

3. 3

   Whisk vinegar and oregano together in small bowl; add to salad and toss lightly to combine.

4. 4

   With your fingers or a fork, separate tuna in to bite size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.