This recipe started with my quick sale purchases, as most of my recent recipes do. I found the base recipe over at Epicurious but I made it my way.

• 2 ½ pounds medium size Red Potatoes
• 5 Tbsp Extra Virgin Olive Oil
• 10 oz Cherry Tomatoes, halved
• 1 Red or Sweet Onion, very thinly sliced
• 24 Black Olives, halved
• ¼ cup chiffonade Basil
• 2 Tbsp drained Capers
• 3 Tbsp White Wine Vinegar
• ½ Tsp dried Oregano
• 3 hard boiled Eggs, diced

Cook whole potatoes in boiling salted water for 30 minutes or until tender. Drain and cool. Peel (or not) and cut into 1 inch pieces. Place in a large mixing bowl. Add oil and toss to coat potatoes. Add remaining ingredients and mix well. Chill for 30 minutes and serve.