Italian potato salad

As with most Italian dishes, this one depends on using the best ingredients you can find. Look for fingerling-size heirloom potatoes at your local farmers market and bring out your very best olive oil. This is also very good if you just go as far as the first few steps. Cook and peel the spuds, add the oil, toss with vinegar, salt and eat. You can also try other fresh herbs, but if you only have dried herbs, leave them out altogether.

You'll need a pound or so of fresh waxy potatoes, about a quarter cup of the best extra virgin olive oil you can afford, a couple of tablespoons of red wine vinegar (or sherry, champagne, or white wine vinegar), several sprigs of Italian flat leaf parsley, capers*, and fresh oregano (these last three are optional)..

Steam or boil the potatoes. When they're just cool enough to handle, slip off their skins and slice. Toss with the olive oil and let sit for at least 10-15 minutes. Before serving, toss with vinegar and add the other ingredients. Salt and pepper to taste; serve at room temperature.

*The very best capers come packed in salt from an island near Sicily called Pantelleria, and their aroma and flavor make the extra cost worthwhile. They need to be soaked in several changes of cold water for 20 minutes before using.