| | Directions | | Put the potatoes in a large saucepan & pour enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, & boil until the potatoes are fork-tender, about 8 minutes. Drain & transfer the potatoes to a large bowl. While they are still warm, add the capers, tomato, onion, oil, vinegar & thyme. Toss to combine. Season to taste with salt & pepper. |
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| Ingredients | | - |  | 6 or 4 medium red potatoes, cut inch half or quartered if slightly bigger (small) |
| - | | 1/2 cup drained capers |
| - | | 1/2 cup diced ripe tomato |
| - | | 1/4 cup minced red onion |
| - | | 1 1/2 tablespoons olive oil |
| - | | 1 tablespoon red wine vinegar |
| - | | 1 tablespoon chopped fresh thyme or 1 teaspoon dried |
| - | | Salt & pepper to taste |
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