8 medium-sized potatoes
2 small sweet red onions, sliced very thinly
2 tbsp green olives, pitted and quartered lengthways
½tbsp dried oregano
120ml/8tbsp extra virgin olive oil
2 tbsp red wine vinegar
Cook the potatoes in their skins until tender. Drain and remove the skins immediately.
Quarter them lengthways and place in a large bowl together with the sliced onions and green olives.
Add the oregano, olive oil, vinegar and salt. Mix well and serve immediately.
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Chicken cacciatore
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