Ingredients

2 pounds small red potatoes, halved or quartered (about 6 cups)
1/2 cup sliced pimento-stuffed green olives
1/2 cup chopped fresh basil or 2 tablespoons dried basil
1/4 cup finely chopped red onion
2 tablespoons drained capers
2 teaspoons dried oregano, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil

Directions

Place potatoes in water to cover and bring to a boil; reduce heat and simmer, covered, until potatoes are tender, about 15 minutes. Drain potatoes; transfer to a large bowl. Add olives, basil, onion, capers, oregano, salt, pepper and olive oil and mix. Let stand 30 minutes to blend flavors. Makes about 6 cups.