Cypriot Potato Salad

Inspired by Yasmin Khan's ""Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus"

Serves 4

Ingredients:
2 pounds of small new potatoes
1/4 of a red onion, sliced
1/3 - 1/2 cup of pitted and chopped mixed olives
2 - 3 tablespoons of capers, drained
Handful of mint, chopped
Handful of cilantro, chopped (You can swap in your favorite fresh herbs here.)
1 teaspoon of oregano
3 - 4 tablespoons of extra virgin olive oil
Juice of half a lemon
Sea salt and freshly ground pepper, to taste
Optional: Red pepper flakes, zest of your lemon

Directions:
Bring a big pot of salted water to a boil.
Cut the potatoes into large chunks. Don't bother peeling them.
Boil the potatoes about 15 minutes, then drain and place in a big bowl.
Add your other ingredients and stir well.
From here, you can serve warm, or refrigerate and let the flavors intensify overnight.