1 lb. new potatoes
1/2 cup strong extra virgin olive oil
4 T white wine vinegar
sea salt and freshly ground black pepper to taste
2 vine ripened tomatoes, cut into small cubes
1 English cucumber, peeled, seeded and cut into small cubes
1/4 cup arugula leaves, coarsely chopped
1/4 cup red onion, finely diced
2 T fresh fennel blossoms (see note), or well rinsed capers
1 T dried oregano
Cook potatoes in salted boiling water until tender but firm. Drain well. When just cool enough to handle peel and cut into small dice. While still warm, toss the potatoes with the olive oil, vinegar, sea salt and pepper.
When potatoes are at room temperature, add the remaining ingredients and toss gently. Adjust seasoning adding more oil, vinegar, salt and pepper as needed.