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750g waxy potatoes - desiree, nadine (washed but not peeled)
3 green capsicum, seeded and membrane removed
1 red onion
200g green olives, stoned and roughly chopped
2 Tbsp chopped parsley
150ml good-quality extra virgin olive oil
100ml red wine or sherry vinegar
2 tsp salt
freshly cracked black pepper
Place the washed potatoes into suitably-sized pot, cover with cold water and add 1 Tbsp salt. Bring to the boil, reduce temperature and simmer until just cooked (about 20 minutes).
Drain and allow to cool.
When the potatoes are cool enough to handle, peel off the skin, slice potatoes into ½cm pieces and place in a shallow serving dish.
While potatoes are cooking, continue with the preparation.
Bring a small saucepan of water to the boil and carefully add eggs, bring back to the boil and cook for 5 minutes. Remove immediately and refresh under cold running water. Peel and set aside.
Prepare the tomatoes by removing the eye and putting into a heatproof bowl. Cover with boiling water and let the tomatoes sit for 2 minutes. Drain and refresh under cold water. Remove the skins and seeds and cut into large pieces. Add to the potatoes.
Dice the capsicum into similar sized pieces as the tomatoes. Add to the potatoes.
Dice the red onion, roughly chop the olives and parsley and add to the potatoes. Season with salt and pepper.
Mix the oil and vinegar and pour over the salad. Toss gently to combine.
Cut the eggs in half and place on top.
Eat at room temperature.
Tip: The secret of a good potato salad is to use waxy potatoes and not to overcook it. It must also have a good dressing and be served at room temperature.