• 4 medium Yukon gold potatoes
• Salt
• 1 (3¾ ounce) can sardines in olive oil, drained, or ¼ pound smoked bluefish or other smoked fish, flaked
• 8 ripe tomatoes, sliced into wedges
• 1 small red onion, thinly sliced
• ½ cup packed fresh basil leaves, large leaves torn
• ⅓ cup black olives, pitted
• 2 tablespoons salt-packed capers, rinsed, soaked in cold water, then rinsed again
• ⅓ cup extra-virgin olive oil

Cover potatoes with salted cold water by 1 inch in a large saucepan. Bring to a boil, reduce to a simmer, partially cover and cook, until potatoes are tender, 12 to 15 minutes. Drain. Once cool enough to handle, peel potatoes and cut widthwise into slices, about ⅛-inch-thick; place in a large serving bowl. Add sardines, tomato, onion, basil, olives, capers and oil; toss to combine. Season with salt and serve.