3 lb. whole potatoes
1 red onion
3 lg. ripe native tomatoes
Salad oil
Fresh basil, oregano, salt & pepper
3 hot Italian peppers (optional)

Dice the potatoes into 1 1/2 inch cubes. Put in pan and cover with water. Add a pinch of salt. Bring to a boil. Reduce heat and let simmer 15-20 minutes. (They're done when a knife will go through a potato easily.) Remove from heat and drain well. Cut tomatoes into wedges. Slice red onions into thin strips.

Combine a large bowl. Add 6 tablespoons oil, 3 tablespoons chopped basil, sprinkle oregano, salt and pepper to taste. Add chopped hot peppers; toss and refrigerate.