Rinse the capers to remove the salt
crystals then leave them in fresh cold
water for 30 minutes, changing the water
frequently, until they no longer taste salty.
Mix the potatoes and onion and gently
fry in the olive oil in a deep non-stick sauté
pan for about 7 minutes. Season with salt
and freshly ground black pepper, then
take off the heat and cover while you
prepare the olives. That way the potatoes
continue to soften without overcooking.
Cut strips from the olives, working round
the stone to remove all the flesh, then add
to the potatoes with the capers and
200ml/7floz water. Return to the heat,
cover and leave to cook for 10-15 minutes
until the potatoes are almost done.
Dissolve the sugar in the vinegar and
add to the potatoes in the pan. Bring to
the boil, cook for a minute, then remove
from the heat. Serve lukewarm.