Salade grecque de pommes de terre

Ingrédients

• 2 1/2 pounds Yukon Gold potatoes (scrubbed, or red skinned potatoes)
• 1 large english cucumber (quartered lengthwise and cut into 1/2-inch cubes)
• 1 pint cherry tomatoes (halved, or grape tomatoes)
• 1 large shallot (very thinly sliced)
• 24 black oil-cured olives (pitted and halved)
• 1/3 cup chopped fresh parsley (plus more for garnish)
• 2 tablespoons capers (rinsed and drained)
• 3 tablespoons white wine vinegar
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 hard-boiled eggs (peeled, quartered)

Préparation

1. 1

   Add potatoes to a large pot and add a small handful of salt and enough cold water to cover by an inch or two. Place over medium-high heat and bring to boil. Reduce heat and simmer until tender, 30 minutes or longer if your potatoes are large (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. (see recipe note) In a small bowl, whisk together vinegar, olive oil, oregano, salt and pepper until emulsified.; drizzle over potatoes and fold gently to coat.

3. 3

   To potatoes add cucumber, tomatoes, shallot, olives, parsley, and capers. Gently fold ingredients together.

4. 4

   Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with more parsley if desired and serve.