Serve this colorful and hearty salad with heirloom tomatoes in season.
Wash potatoes if leaving skins on. Cook in simmering salted water or steamed until tender, about 25-40 minutes, done when easily pierced with a knife.
Drain the potatoes, and return to the pot. Place the pot over low heat and let the potatoes dry stirring potatoes. Remove and cool.
Quarter or slice the potatoes and place in a salad bowl or platter.
Add the quartered or sliced tomatoes, onion, capers, oregano and olives. Drizzle with olive oil and toss gently to combine. Taste the salad and adjust the seasoning with salt and pepper.
Serve the salad at room temperature. Can be prepared ahead of time and refrigerated.