Pantesca Salad

Steam the potatoes with their skins on

Slice the onion thinly and marinate it in a bowl with one or two tablespoons of vinegar to make it easier to digest

Once cooked, let them cool slightly and then remove the skin from the potatoes and cut them into coarse chunks

Also cut the cherry tomatoes, finely chop the capers and olives with a knife, and tear the basil leaves with your hands

Drain the onion from the vinegar and place everything in a bowl, mix well and season with oil, salt, pepper and plenty of oregano

Serve cold or still slightly warm; for a complete dish, add or pair chickpeas or beans!