11 Mar Red Potato Salad
2 pounds small red potatoes
½ diced red onion or any sweet onion
3 tablespoon olive oil
3 teaspoons white wine vinegar or Asian flavored vinegar
1 large tomato diced
2 teaspoons fresh thyme
Optional: diced, pitted kalamata olives
Salt and pepper to taste
Cut up potatoes so that they are about the same size. Bring to a boil in salted water for about 7 minutes. Check to make sure the potatoes are just cooked; not too crunchy, not falling apart. Drain, and cool.
In a small bowl, whisk together the olive oil, vinegar, fresh thyme, salt and pepper. Add the dressing, tomatoes, and onions to the cooled potatoes. Stir together, and serve.