Potato Salad with Tomatoes and Capers Recipe | Epicurious

Ingredients

• 1 1/2 pounds yellow-fleshed potatoes, scrubbed
• Coarse salt
• 1 pint cherry tomatoes, halved (quartered if very large)
• 1 small red onion, thinly sliced
• 1/3 cup oil-cured black olives, pitted and halved
• 2 tablespoons salted capers, well rinsed and drained
• 1/3 cup chopped flat-leaf parsley
• Pinch of crushed red pepper flakes
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• 1 (3.75 ounce) can sardines in olive oil