1. Place the potatoes in a saucepan of cold water with the skin still on, and bring to the boil. Boil until the potatoes are soft. Peel them and chop into small pieces.
2. Wash and dry the cherry tomatoes, then cut into halves and add to a large bowl along with the potatoes.
3. Cut the shallot into thin slices, and add to the bowl along with the capers and the green and black olives. Mix with plenty of extra virgin olive oil, salt and pepper, and season with dried oregano.
4. Serve the salad, but not straight out of the refrigerator. If desired, add the juice of half a lemon. Garnish the salad with torn basil leaves.