For your kitchen, not just your screen.

Ingredients

• 500 g waxy potatoes
• 300 g ripe tomatoes, cut into wedges
• 1 small red onion, thinly sliced
• 60 g black or green olives
• 2 tbsp salted capers, rinsed and soaked for 10 minutes
• 5 tbsp Castruriali extra virgin olive oil — Pour the oil over the potatoes while they are warm.
• 1 tsp dried oregano
• salt, black pepper and basil

Method

1. Boil the potatoes. Boil the potatoes in their skins in salted water for 15–20 minutes until tender. Drain, peel while warm and cut into chunks.
2. Dress. Put the warm potatoes in a bowl with the onion, oregano, a pinch of salt and the oil and toss gently.
3. Finish. Add the tomatoes, olives and capers, season with pepper, add basil and toss once more. Serve at room temperature.