Spanish Potato Salad

Description
This tasty potato salad makes a nice change from the regular,and is very attractive as well ! I do recommend using the purple onions when possible, as the color is nice and they are sweeter.



Ingredients

 * 1 1/2 	lbs potatoes (NOT baking potatoes)
 * 1/3 	cup extra virgin olive oil
 * 3 	tablespoons white wine vinegar
 * 1 	teaspoon salt
 * 1 	teaspoon fresh ground black pepper
 * 7 	ounces cherry tomatoes, cut in halves
 * 1/2 	cup purple onion, chopped or other sweet onion
 * 1/2 	cup green olives, pitted

Directions
Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender. If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender. Drain potatoes and set aside until cool enough to handle. In a large bowl, whisk together oil, vinegar, salt and pepper until well combined. Add to this the tomatoes, onion, and olives and mix well. Remove skin from potatoes, and cut into 1/2 inch pieces. Add potatoes to the bowl of other ingredients, and mix well. Serve well chilled.