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Potato Salad With Olive, Tomatoes And Capers

Nutrition per serving    (USDA % daily values)
CAL
355
FAT
53%
CHOL
52%
SOD
18%

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Ingredients for 6 servings

1/4 cup very thinly sliced fresh basil

1 (12 ounce) cucumbers , peeled,halved lengthwise,seeded and cubed

4 large plum tomatoes , quartered

5 tablespoons extra virgin olive oil

1 red onion , very thinly sliced

3 hard-boiled eggs , peeled and quartered

2 tablespoons drained capers

24 black oil-cured olives, pitted and halved

2 1/2 lbs medium red potatoes, scrubbed

1/2 teaspoon oregano

3 tablespoons white wine vinegar

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