Potato Salad with Olives

Directions

1. Boil the potatoes in their skins in salted water for 18-20 minutes, until a fork goes in easily.
2. Drain and, once cool enough to handle, cut in half or quarters — they absorb the dressing better while warm.
3. In a small bowl, whisk the olive oil, lemon juice, mustard, oregano, salt and pepper.
4. Pour the dressing over the warm potatoes and fold gently.
5. Add the olives, capers, onion and parsley and toss together.
6. Rest for 15 minutes and serve at room temperature.