This delectable Potato Salad with olives, tomatoes, and capers, sourced from the “Islands of the Caribbean” edition of Bon Appétit, offers a tantalizing departure from the conventional potato salad, infusing it with a tropical twist. With a preparation time of just 15 minutes and a total cook time of 30 minutes, this recipe is a swift yet savory addition to any culinary repertoire, making it ideal for occasions ranging from potlucks to summertime gatherings, all achievable in under 60 minutes.
Crafted to serve six, this culinary delight boasts a harmonious blend of flavors and textures, combining the earthy richness of potatoes with the tangy brightness of olive oil, the refreshing crunch of cucumbers, the juicy sweetness of plum tomatoes, the piquant bite of red onion, the aromatic essence of fresh basil, and the briny pop of capers.
Each ingredient plays a crucial role in elevating the dish, ensuring a symphony of tastes with every forkful. With an aggregated rating of 5 stars and a review count of 1, this recipe has garnered acclaim for its outstanding flavor profile and ease of preparation, promising a crowd-pleasing sensation for all who partake.
Nutritionally, this salad offers a balance of essential nutrients, with each serving delivering approximately 299.3 calories, 14.4 grams of fat, 2.5 grams of saturated fat, 106 milligrams of cholesterol, 131.4 milligrams of sodium, 36.1 grams of carbohydrates, 4.4 grams of fiber, 5 grams of sugar, and 7.7 grams of protein. These values, coupled with the vibrant array of vegetables and herbs, render this dish not only delicious but also nourishing.
To embark on this culinary journey, begin by cooking the potatoes in boiling salted water until tender, a process that typically takes around 30 minutes. Once cooked, drain and allow the potatoes to cool before peeling and cutting them into 1-inch pieces, placing them in a spacious mixing bowl.
Next, drizzle the extra virgin olive oil over the potatoes, tossing them gently to ensure each piece is coated in the luscious oil. Then, add the diced cucumbers, halved plum tomatoes, thinly sliced red onion, chopped olives, torn basil leaves, and capers to the bowl, gently folding them into the potato mixture to marry the flavors.
In a separate bowl, whisk together the white wine vinegar and oregano until well combined, then pour this dressing over the salad, ensuring every ingredient is lightly coated. Season the salad with salt and pepper to taste, adjusting the seasoning according to personal preference.
To add a final flourish, garnish the salad with halved hard-boiled eggs, imparting both visual appeal and additional protein to the dish. Serve this tantalizing Potato Salad with olives, tomatoes, and capers with pride, delighting in the vibrant colors, bold flavors, and harmonious textures that characterize this Caribbean-inspired creation. Whether enjoyed as a standalone dish or alongside grilled meats or seafood, this recipe is sure to become a cherished favorite in your culinary repertoire, evoking the sun-kissed flavors of the Caribbean with every savory bite.
