Insalata pantesca (Pantelleria-style cherry tomato salad)

Method

1. Put the potatoes in a pan and cover with salted water. Cover with a lid, bring to the boil and simmer for 16-20 minutes or until tender to the point of a knife.
2. Meanwhile, put the onion in a bowl and cover with cold water. Set aside to soak – this will soften the taste a little.
3. When the potatoes are tender, drain and leave until cool enough to handle. Once cool, slip off the skins and cut the potatoes into small chunks.
4. Mix together the vinegar and olive oil in a large bowl and season with salt and pepper. Drain the onion and add to the bowl, along with the cubed potatoes, tomatoes, olives and capers. Toss everything together and set aside for 30 minutes to allow the flavours to mingle and the ingredients to get to know each other. Stir in the basil when you’re ready to serve.