2 pounds baby red potatoes, scrubbed
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons capers (OPTIONAL! Only add if you know that you really like them.)
2 tablespoons chopped fresh oregano
1 1/2 tablespoons brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
1/2 small red onion, peeled and thinly sliced
Cook potatoes in boiling salted water until tender, about 12 minutes. Drain and set aside.
Whisk together oil, vinegar, capers, oregano, mustard, salt, pepper and hot pepper sauce. Set aside.
In a large bowl, combine potatoes and onion. Pour dressing over top and toss gently to combine.
Serve chilled or at room temperature.