Mediterranean Potato Salad with Tomatoes and Olives

Sure to become your favorite potato salad. An amazing combination of flavors and all this with no mayonnaise!


2 1/2 pounds red-skinned potatoes

3 tablespoons olive oil

1 European cucumber, peeled and cubed

4 large plum tomatoes, quartered

1/4 cup red onion, thinly sliced

24 pitted black Kalamata olives

1/4 cup fresh basil, thinly sliced

2 tablespoons capers, drained


3 tablespoons white wine vinegar


1 teaspoon dried oregano

salt and pepper to taste

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Cook potatoes until just tender, in boiling salted water. Drain and cool. Peel potatoes if desired, cut into 1-inch chunks. Put potatoes in a large bowl, drizzle with olive oil and toss to coat.
Place potatoes on a platter. Arrange cucumber, tomatoes, red onion and olives on top of potatoes. Sprinkle with basil and capers.
Whisk vinegar, honey and oregano in a small bowl. Pour over the salad and season with salt and pepper.
Serves: 4-6