Cherry Tomato & Baby Potato Salad

Directions

Put the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches over medium heat.

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.

Drain the potatoes in a colander with cold running water to stop cooking, then allow to dry for 5 minutes.

In a serving bowl, combine the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Gently toss well.

Season with salt and pepper.

Refrigerate for at least 1 hour and toss again before serving.