Italian Potato Salad with Olives & Capers

Ingredients

• 8 oz (230 g) baby potatoes
• 2 (100 g) large eggs
• 2 1/2 tsp (13 ml) red wine vinegar
• 1/3 cup (50 g) jarred roasted peppers
• 1 tbsp (15 g) kalamata olives, pitted
• 1 1/4 tsp (4 g) capers, rinsed
• 3/4 tsp (4 ml) extra-virgin olive oil
• 2 tbsp (8 g) parsley and basil
• 1 cup (240 g) plain Greek yogurt, 2%

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Method

1. Boil the potatoes whole in their skins, 12–14 minutes, until a knife slides in with a little resistance, adding the eggs to the pot for the last 7 minutes.
2. Cool, peel and halve the eggs. Halve the potatoes while they are still hot and pour the vinegar over it — hot potato drinks vinegar, cold potato only wears it.
3. Fold in the peppers, olives, capers and oil, and lay the eggs on top with the herbs. Serve the yogurt alongside.
4. Taste before salting: the olives and capers bring some.