6 med. red potatoes
2/3 c. olive oil
3/4 c. red wine vinegar
1/2 tsp. fresh ground black pepper
1 1/2 tsp. salt
3 scallions
1 sm. bell pepper, thinly sliced
1/4 c. finely chopped parsley
2 med. tomatoes in chunks

Scrub red potatoes, leaving skins on. Slice into very thin slices. Combine potatoes, olive oil, vinegar, black pepper and salt in large saucepan. Bring to boil, cover, then simmer 20-30 minutes until potatoes are tender. Remove from heat. Chill thoroughly.

Before serving, add tomato chunks, scallions, parsley and bell pepper. Toss well.