In a saucepan, cover the potatoes with water and 1 teaspoon of salt.
Bring potatoes to a boil and cook for 20-30 minutes, or until potatoes are cooked through. Let cool.
In the meantime, add the sliced red onion, vinegar and salt to a salad bowl and toss the onions while squeezing on them gently, massaging the vinegar into the onions. Leave them in the bowl.
Add to the bowl, the tomatoes, olives, capers and basil.
Sprinkle the oregano.
Peel the potatoes and dice them to large chunks, about 1/2” cubes.
Add the potatoes to the salad.
Drizzle olive oil, 1/4 teaspoon salt and pepper and toss everything gently with your hands until evenly distributed.
Sprinkle more chopped basil before serving and enjoy!
