Colorful Potato Salad with Tomatoes, Eggs and Olives
A colorful potato salad featuring fresh tomatoes, hard‑boiled eggs, and olives – a vibrant dish from the potato salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g firm boiling potatoes
- 4 tomatoes
- 4 eggs
- 60 g pitted black olives
- 1 Red Onion
- 100 ml vegetable broth (more if needed)
- 4 tbsp white wine vinegar
- 2 tbsp capers
- 4 tbsp olive oil
- Salt
- ground pepper
Instructions
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1.
Steam the potatoes with skins on for about 30 minutes. Let them cool slightly, peel and cut into slices or cubes as desired. Wash the tomatoes, remove stems and slice the flesh into strips. Boil the eggs for about 8 minutes, shock in cold water, peel and cut into larger cubes. Roughly chop the olives. Peel the onion and slice thinly.
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2.
Warm the vegetable broth with the vinegar and pour over the potatoes. Fold in the onions, tomatoes, olives and capers. Gently fold in the eggs and olive oil, seasoning with salt and pepper. Let the salad rest for at least 30 minutes before serving.
