10 red potatoes
1 (6 oz.) can pitted black olives
1 med. red onion
3/4 c. white vinegar
1/3 c. olive oil
1/4 to 1/2 tsp. dried basil
Salt and pepper
Oregano to taste

Boil potatoes until tender. Drain, cut into cubes. Combine olives and onion. Add 3/4 cup white vinegar, 1/3 cup olive oil, 1/4 to 1/2 teaspoon dried basil. Salt, pepper and oregano to taste. Toss until well blended. Serves 6.