1 1/2 lb. boiling potatoes (same size)
Coarse salt
2 med. firm ripe tomatoes
1/2 sm. red onion, peeled
1/4 c. pitted green olive, coarsely chopped
1 tbsp. capers
1 sm. garlic clove, peeled and minced fine
1/4 c. fruity olive oil
1/4 c. imported good quality white wine vinegar
Salt and freshly ground pepper

Cook the potatoes in boiling salted water in a medium pot until tender but firm, about 15 minutes. Cooking time will vary according to the size of the potatoes. Drain. Return the potatoes to the pot and toss over high heat to evaporate any remaining moisture. Set aside to cool, when cool enough to touch, peel with a paring knife. Remove bruised or discolored areas. Cut into roughly 1 inch dice, keeping irregular. Case the tomatoes and cut into about same size chunks, cut the red onion into slices 1/8 inch thick. Combine potatoes, tomatoes, red onion, olives, capers and garlic in large bowl. Add the olive oil, vinegar, salt and pepper. Toss gently to mix. Adjust the seasoning and serve.