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Chop and pickle a red onion by chopping it into thin round discs, putting it in a bowl with a generous pinch of salt and 3 tablespoons of red wine vinegar, and massaging it with your hands so the salt and vinegar coat all the onions.
Wash the pachino or cherry tomatoes and cut them in half, then add them to the bowl with the pickled onions.
Add capers, olives, loads of fresh basil, and loads of dry oregano, and let them marinate for about 10 minutes.
Boil the potatoes until cooked through, let them cool, peel off the skin, and chop them into bite-size pieces, then add them to the bowl with the other ingredients.
Finish with a generous drizzle of good quality extra virgin olive oil and a good pinch of salt.