Ingredients
- 4 medium Yukon Gold Potatoes
- 2 tbsp Cento Fine Sicilian Sea Salt, plus additional for seasoning
- 2 tbsp Cento Capote Capers, drained
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), halved and drained
- 1 tbsp Cento Oregano
- 1 pint fresh Cherry Tomatoes, halved and drained
- 4 Celery Stalks, trimmed and sliced into 1/2-inch slices
- 1/4 Red Onion, peeled and thinly sliced
- Cento Ground Black Pepper, to taste
- 3 tbsp Bellino White Wine Vinegar
- 1/4 cup Cento Imported Extra Virgin Olive Oil
Directions
Place potatoes in a medium sized pot and cover with water. Add salt and bring to a boil until potatoes are tender, about 20 minutes. Drain potatoes and set aside to cool to room temperature. Meanwhile, soak capers in cold water for 10 minutes. Drain, rinse and repeat. Once potatoes reach room temperature, peel and quarter. In a large bowl, combine all ingredients, then place in a serving bowl or plate. Serves 4-6.
