Pantescan Potato Salad recipes

Ingredients

• 3 medium potatoes, peeled if desired
• 4 cups water
• 4 large tomatoes, slices into wedges
• ½ medium red or sweet onion, halved and sliced into rings
• ½ cup Sicilian olives, drained (see notes)
• 1 ½ tablespoons capers, drained and rinsed
• 1 ½ tablespoons extra virgin olive oil
• 1 ½ teaspoons red wine vinegar
• 1 ½ teaspoons dried oregano

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