Potatoes, Pepper and Tomato Salad

• 16 ounces tiny new potatotes
• 8 ounces whole red peppers or 7 ounces ready-cut chopped peppers (1 to 1 1/2 cups)
• 8 ounces ripe field tomatoes
• 8 oil-cured black olives
• 1 tablespoon fresh oregano
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 18 teaspoon salt, optional
• Freshly ground black pepper to taste

1. Scrub but do not peel potatoes.
2. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
3. Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
4. Wash, trim and dice tomatoes and add to peppers.
5. Pit olives and cut up; add to bowl.
6. Wash, dry and chop oregano and add to bowl.
7. Stir in oil and vinegar.
8. When potatoes are cooked, drain and cut into small dices.
9. Stir into bowl and mix to coat with dressing.
10. Season to taste with pepper.

potatotes, red peppers, tomatoes, black olives, fresh oregano, olive oil, balsamic vinegar, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11938 (may not work)