Potato Salad with capers, olives and hard boiled egg/Πατατοσαλάτα με κάπαρη, ελιές και αυγό

Wash your potatoes thoroughly to remove all the residues leaving the skin on. The potato peel has the ability to retain all the nutrients.

 

Fill a pot with cold water and add the potatoes while the water is still cold so they soften. Bring the pot to a boil. Add 2 table spoons of salt. You want your water to be well salted so it will be absorbed by the potatoes.

 

Cook the potatoes until tender. Bring the water to a simmer over medium-high heat. Cook until the potatoes are tender all the way through when pierced with a fork, 12 to 15 minutes.

 

In the meantime, boil your eggs and chop your spring onions and chives.  Mix 3 spoons of mayonnaise, a spoon of mustard, ¼ a cup olive oil and salt & pepper. Leave the dressing on the side.

 

Drain and rinse the potatoes when ready. Rinse the potatoes under cold water and when they are cool enough peel them and cut them into cubes, each to be a bite size.

 

Mix the onions, chives, capers and olives. Add your dressing and stir until thoroughly combined. Add your hard-boiled eggs cut into slices. Try and season with more salt and pepper or more olive oil.

 

Cover your salad with wrap and store it in the fridge till serving.

 

Ps. This is a basic potato salad recipe. You can replace the mayonnaise with yogurt for a lighter version, or add celery, grated carrot or pieces of bacon to give an extra *oomph*.