Red tomatoes, white potatoes, green olives and capers.
Serves 4-5
1 1/2 pounds red or white potatoes, all about the same size
2 large ripe tomatoes (select firm ones that will not fall apart when cut)
1/4 cup finely chopped red onion
1/2 cup pitted green olives, coarsely chopped
2 Tablespoons capers
1 large clove garlic, finely minced
1/4 cup olive oil
1/4 cup wine vinegar
Salt and pepper to taste
Boil potatoes in simmering water until just tender for 20-30 minutes depending upon the size of the potatoes. Drain and allow to cool.
Peel, and cut into 1-inch pieces. Core tomatoes and cut into 1-inch chunks.
In a large bowl combine potatoes, tomatoes, onion, olives, capers and garlic.
Add olive oil, vinegar, salt and pepper and toss to mix. Serve chilled or at room temperature. Keeps refrigerated up to 5 days.