Pantesca Salad

• 4 all purpose potatoes
• 2 tablespoons seas salt, plus more to taste
• 2 tablespoons salt-packed capers
• 1/4 cup halved and pitted Italian black olives
• 1 teaspoon fresh oregano leaves, finely chopped
• 1/4 red onion, thinly sliced and rinsed in cold water for 1 minute
• freshly ground black pepper
• 1 tablespoon white wine vinegar
• 1/4 cup good quality extra virgin olive oil

1. Put the potatoes in a medium saucepan, add enough water to coverrnand the salt; bring to a boil over medium-high heat. Reduce heat to arnsimmer and cook until potatoes are just fork tender, about 20 minutes.rnDrain and set aside to cool.
2. While potatoes are cooking, soak the capers in cold water to washrnaway their salt, about 5 minutes, drain, rinse and repeat 2 times
3. Peel the cooled potatoes and cut in quarters. Combine all ingredients,rnin a large mixing bowl. Toss and adjust seasoning. Serve immediately orrnmay be made earlier in the day before serving and held at room temperature.

potatoes, salt, salt, italian black olives, oregano, red onion, freshly ground black pepper, white wine vinegar, extra virgin olive oil

Taken from food52.com/recipes/23139-pantesca-salad (may not work)