Start by thoroughly washing the potatoes, no need to peel them. Cut them in big cubes. Place them in a large pot, cover with water, add sprinkle of salt and bring to a boil. Cook until they are tender when pierced with a fork, about 15 minutes. Drain and let them cool slightly.

While the potatoes are cooking, prepare your other ingredients. Slice both the onion and the red onion into thin strips.

Give the capers a light chop with a knife; you want them to be slightly broken down but not finely minced. Pit and roughly chop the Calamata olives. Also, chop the sun-dried tomatoes into smaller pieces.

Using scissors, snip the fresh basil leaves into small ribbons or pieces. This helps release their aroma and distributes them evenly.

In a large mixing bowl, combine the sliced onion and red onion with 2 tablespoons of apricot vinegar and a good pinch of salt. Use your hands to gently massage and mix them well, allowing the onions to soften slightly and absorb the flavors.

Add the prepared capers, Calamata olives, and sun-dried tomatoes to the bowl with the onions. Give it another gentle mix.

Now, add the cooled and cubed potatoes to the bowl. Season generously with more salt, freshly ground black pepper, and a drizzle of avocado oil. Gently fold all the ingredients together until everything is well combined and coated.

Finally, add the fresh basil leaves.

Serve your Mediterranean Potato Salad as a delicious side dish for grilled meats, fish, or as part of a light lunch.