Boil the potatoes:
Begin by placing whole potatoes, skin on, in a large pot of salted water. Bring to a boil and cook for about 30 minutes, or until tender when pierced with a fork.
Prepare the vegetables:
While the potatoes are boiling, finely chop the onions and tomatoes. Add them to a large mixing bowl.
Peel and cube the potatoes:
Once the potatoes are done, drain and allow them to cool slightly. Peel off the skins and cut the potatoes into cubes. Add the cubed potatoes to the bowl with the onions and tomatoes.
Add capers and olives:
Finish by tossing in a handful of salted capers (rinse if needed) and pitted olives for extra flavor.
Season and garnish:
Drizzle the salad generously with extra virgin olive oil and season with salt to taste. Garnish with fresh basil leaves to add a fragrant, fresh touch.
Serve this refreshing potato, tomato, and olive salad as a side dish or light meal. Buon appetito!
