Italian Potato Salad (Mayo Free - Packed with Flavor)

In a large pot boil the potatoes in salted water until fork tender, but not overcooked. At the same time boil the eggs separately for 10 minutes
Drain the cooked potatoes and allow cool in the fridge. Place the eggs in a bowl of cold water and ice
Peel the cucumber and dice into small bite-sized pieces. Dice the tomatoes and onion into cubes and slice the olives
Optional - soak the onions in a bowl of cold water to remove the harsh onion taste
Dice the potatoes into cubes - you can peel them if you prefer but I like to leave the skin on. Finely chop up the boiled eggs
Add the dressing ingredients and a good pinch of salt to a jar or small bowl and whisk together
Add the chopped veggies, eggs and capers to a large bowl. Pour over the dressing and gently stir together until all is nicely coated - making sure not to mash up the potatoes
Taste for seasoning and serve your delicious Italian potato salad as a side dish or main meal. Enjoy!