Sicilian Potato Salad

In a medium bowl, combine the thinly sliced red onion, red wine vinegar, salt, and dried oregano. Mix well and set aside to marinate while you prepare the other ingredients.

Place the whole, unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Once the potatoes are cooked, drain them and let them cool slightly. When they are cool enough to handle, peel the skins off. The skins should come off easily.

Slice the peeled potatoes into bite-sized pieces and place them in a large serving bowl.

Add the quartered plum tomatoes, halved Kalamata olives, and drained capers to the bowl with the potatoes.

Pour the marinated red onions, along with all the marinating liquid, over the potato mixture.

Drizzle generously with a good quality extra virgin olive oil.

Gently toss all the ingredients to combine. Add the chopped fresh basil and give it another gentle toss.

For best results, allow the potato salad to marinate for at least 30 minutes before serving to let the flavors meld together.