Mediterranean salad

For 4 people
4 medium potatoes
2 medium beefsteak tomatoes
80 g of olives (preferably pitted)
10 g salted capers well rinsed and dried
some fresh basil leaves
1 pinch dried oregano
2 or 3 tablespoons extra virgin olive oil
salt

Peel and chop the potatoes, then cook in the steam basket.
When are soft pour into a bowl and let cool.
Wash and chop the tomatoes, add the olives and capers, torn basil leaves and oregano.
When the potatoes have cooled, combine all ingredients in a salad bowl.
To finish season with extra virgin olive oil and a pinch of salt.