• 1 1/2 pounds (680 g) waxy, preferably organic potatoes, scrubbed
• Sea salt
• 3 ripe but firm large tomatoes cored and cut into 6 wedges each, or three cups of teardrop or cherry tomatoes, whole or halved, as desired
• 2 large red onions halved and thinly sliced
• 1 medium cucumber peeled, halved lengthwise, seeded and thinly sliced
• 6 - 8 sardine or anchovy fillets rinsed

For the dressing:

• ½ cup (120 ml) extra-virgin Greek olive oil
• 2 to 3 tablespoons red wine vinegar or to taste
• 1 tablespoon chopped fresh oregano leaves
• Sea salt and freshly ground black pepper to taste