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Bring a pot of water to a boil and salt it well.
Wash your potatoes then add them whole to the boiling water until cooked through. They’re done when you can insert a knife into the largest one easily (around 20 minutes).
Meanwhile, finely slice the onion and add them to a large mixing bowl with the vinegar. Let them sit while you prepare the rest of the salad.
Once cooked, remove the potatoes and let them sit until they are cool enough to touch. Peel them and roughly chop them then add them to a bowl.
Cut the tomatoes in half and add them to the bowl alongside the capers and olives.
Add the oregano, torn basil and a good pinch of salt and pepper.
Finally, add the olive oil and toss everything together. Enjoy slightly warm or at room temperature.