½cupfresh oregano leaves, washed and picked (approximate)
1tablespooncapers, finely chopped
2tablespoonextra virgin olive oil
3tablespoonlemon juice, freshly squeezed
1clovegarlic, crushed or finely grated
1teaspoonmaple syrup, or sweetener of your choice
A good grind of salt and pepper to taste
If using large potatoes, chop into evenly sized chunks or cubes. If using small new season potatoes, leave them whole but cut any larger ones in half to keep the sizing even.
Gently boil in salted water until just cooked, which will take around 10 minutes depending on the variety of potato used. Check for doneness with a fork or bread and butter knife, which should easily pierce the potato without it falling apart.
Drain potatoes, run under a cold tap and set aside to cool a bit more.
Add all remaining ingredients except for the oregano to a small jar or sealed container. Give it a good shake to mix the dressing ingredients together well. Taste and adjust seasoning if required. If it's too sharp for your liking, add a little more maple syrup.
Toss potatoes, fresh oregano leaves and dressing together.
Best served at room temperature soon after being prepared. If you need to make it ahead of time, mix the potatoes and dressing together then store in the fridge. Add the fresh oregano when you're ready to serve.
Serves 2-4 as a side dish. If you're feeding a crowd (or hungry teenagers), multiply the recipe accordingly.