Andalusian Potato Salad

In a large pot of boiling salted water, cook potatoes for 20 to 25 minutes until just tender but not broken up.

Drain well. Return potatoes to pot over low heat for 1 to 2 minutes, shaking pot gently to dry potatoes slightly.

Set aside until cool enough to handle but not completely cooled In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.

Cut potatoes into ½ inch pieces, removing any skin that peels off Add potatoes, tomatoes, onion and olives to olive oil mixture.

Toss gently. Let salad cool to room temperature before serving.