Potato and Tomato Salad

Here's a nice take on potato salad, using lots of tomatoes, which cuts down on the calories, or a nice take on tomato salad, adding some bulk.  The ratio of half potatoes and half tomatoes works well.   Salads made with oil (not majonnaise or cream dressings) last well in the frig for 3 days. 

Ingredients
8 medium red potatoes
8 medium tomatoes, or cherry or grape tomatoes
1/2 red onion, thinly sliced
zest of one lemon
2 Tbsp. capers
1/4 cup pitted kalamata olives, cut in half
3 Tbsp. fresh Italian parsley
1-2 tsp. sel gris
Freshly ground black pepper
EVOO (the good stuff)

Instructions
Quarter the potatoes, leaving the peel on, put in a pot, cover with cold water, bring to a boil, turn down the heat, and simmer til oil the potato fall off a knife poke into the centre.
Meanwhile, in a medium serving bowl, add the tomatoes cut into 1 inch pieces or halved cherry tomatoes, pitted olives, capers, and lemon zest.
Cut the red onion into quarter and slice finely, and add to the bowl.
Chop the parsley finely and add to the bowl.
Add salt and pepper and at least 1/4 olive oil and stir.
Drain and cool the potatoes.  Cut into 1 inch pieces and add to the bowl.
Stir well, taste and adjust seasoning and oil.  
Serve warm or cold.