Insalata Pantesca

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4 ounces fingerling potatoes

1 small red onion, peeled and thinly sliced

4 medium red heirloom tomatoes, cored and cut into 1-inch cubes

2 medium green heirloom tomatoes, cored and cut into 1-inch cubes

2 medium yellow heirloom tomatoes, cored and cut into 2-inch cubes

1/4 cup green (preferably Picholine) olives, pitted

1 tablespoon capers

1 tablespoon Champagne wine vinegar

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon minced oregano leaves

1/4 cup extra-virgin olive oil

Lemon juice, to taste

1/2 cup caperberries