This country-style potato salad sure is finger-lickin' good!
Serves 6
Ready in 30 minutes
1. Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and cut in half. Put into a large bowl.
2. In a small bowl, whisk together 1 tablespoon of lemon juice, the olive oil, oregano and plenty of seasoning. Pour over the warm potatoes and set aside.
3. When the potato salad has cooled, add the onion, olives, tomatoes and capers and toss well. Roughly chop the boiled eggs and scatter over the salad. Toss the salad once more just before serving.
© delicious. magazine
A young rosé, served icy cold, catches the summer spirit of this recipe.
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