Scrub potatoes, cut into small squares and cook until barely tender then drain. Cut onions into ring slices and mix with the potatoes.
Season with olive oil, oregano vinegar and herbal salt
In this recipe, it is not stated any specific measure of oil and vinegar. Begin by pouring over oil, then add a little oregano vinegar and taste your way to the right balance between oil and vinegar. It does not take much before you get that little extra that vinegar is supposed to supply.