- 2 1/2 pounds medium red-skinned potatoes, scrubbed
- 5 tablespoons extra-virgin olive oil
- 1 12-ounce cucumber, peeled, halved lengthwise, seeded, cubed
- 4 large plum tomatoes, quartered
- 1 red onion, very thinly sliced
- 24 black oil-cured olives, pitted, halved
- 1/4 cup very thinly sliced fresh basil
- 2 tablespoons drained capers
- 3 tablespoons white wine vinegar
- 1/2 teaspoon dried oregano
- 3 hard-boiled eggs, peeled, quartered
- Cook potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel potatoes, cut into 1-inch pieces and place in bowl. Add oil; toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers. Whisk vinegar and oregano in bowl; mix into salad. Season with salt and pepper. Garnish with eggs and serve.