Light Potato Salad

• 40 g kalamata olives, stoned and halved
• 1 tablespoon roughly chopped capers (optional)
• 3 tablespoons fresh oregano, chopped
• 2 garlic cloves, finely chopped
• 5 tablespoons extra virgin olive oil
• 750 g cooked cooled potatoes
• salt and pepper

1. combine all but spuds in a large bowl.
2. add spuds and toss gently.
3. stand 20 mins.

kalamata olives, capers, fresh oregano, garlic, extra virgin olive oil, potatoes, salt

Taken from www.food.com/recipe/light-potato-salad-485452 (may not work)