Potato salad

Recipe from: 7/3/2003 12:00:00 AM

Ingredients 10
Servings 6


  • 6
    large potatoes
  • 0.50
    lemon (the juice of)
  • 60
    olive oil
  • 15
    dried sweet basil
  • salt and freshly ground black pepper
  • 1
    small onion, chopped
  • 12
    pitted green olives, halved
  • 5
    gherkins, chopped
  • 5
    plum tomatoes, seeded and roughly chopped
  • 4
    hard-boiled eggs


Cook the potatoes in their jackets in salted water until tender.
Drain and cube without removing the skins.
Whisk the lemon juice and oil together, add the basil and salt and pepper to taste and pour over the hot potatoes.
Set aside to cool.
Add the remaining ingredients except the eggs.
Shell the eggs just before serving and cut into pieces or chop roughly.
Add to the salad and mix lightly.

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