Cherry Tomato and Baby Potato Salad

• 1 pound red skinned potatoes halved
• 2 cups cherry tomatoes 1 pint, halved
• 3 each scallions, spring or green onions thinly sliced
• 13 cup black olives pitted and halved
• 13 cup parsley leaves flat-leaf, freshly chopped
• 2 tablespoons capers rinsed and drained
• 1 tablespoon thyme freshly chopped
• 1/4 cup olive oil, extra-virgin
• 1 large lemon zest
• 1 x salt and black pepper freshly ground pepper to taste

1. Put the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches over medium heat.
2. Bring the water to a boil and continue boiling until the potatoes are tender, 15 to 18 minutes or until a fork can easily be inserted into the potato.
3. Drain the potatoes in a colander with cold running water to stop cooking, then allow to dry for 5 minutes.
4. In a serving bowl, combine the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest.
5. Gently toss well.
6. Season with salt and pepper.
7. Refrigerate for at least 1 hour and toss again before serving.

red skinned potatoes, cherry tomatoes, scallions, black olives, parsley, capers, thyme, olive oil, lemon zest, salt

Taken from recipeland.com/recipe/v/cherry-tomato-baby-potato-salad-50967 (may not work)