Meditrerranean Potoato Salad

3 lbs. new potatoes
4 quarts water
1 T. salt
2 medium tomatoes, diced or 1 pint cherry or grape tomatoes
1/2 cup chopped red onion
1/2 cup pitted kalamata olives, sliced in half
1 T. capers
1 T. minced garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp. salt
1/2 tsp. ground black pepper
2 T. chopped fresh parsley

Cut potatoes into 1″ cubes. Bring water to a boil with the 1 tablespoon salt. Cook potatoes in water about 15 minutes on medium-low heat or until tender. Drain. In a medium bowl, combine the tomatoes, red onion, olives, capers, garlic, oil, vinegar, salt, pepper and parsley. Gently toss in the potatoes. Refrigerate at least 1 hour before serving. Serves 6-8

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