Red Potato and Tomato Salad

I made this potato salad for a get together last weekend and it was DELISH! Much better (in my opinion) than a mayonnaise based potato salad. I served it with burgers and Tri Colo Orzo. YUMM-O!!

Red Potato and Tomato Salad

3 pounds baby red potatoes, halved (or quartered depending on the size)
2 pint (4 cups) cherry tomatoes, halved
1 bunch green onions, thinly sliced
1 cup pitted black olives, halved
1 cup chopped fresh flat-leaf parsley
6 tablespoons capers, rinsed and drained
3 tablespoon chopped fresh thyme leaves
3/4 cup extra-virgin olive oil
3 large lemons, zested
Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.