Leave the potato skins on for color and texture.
Southern Living JULY 2003
Combine potatoes and water to cover in a Dutch oven; bring to a boil, and cook 20 minutes or until tender. Drain and cool. Cut potatoes into 1-inch cubes.
Stir together olive oil and next 5 ingredients in a large bowl, blending well. Add potatoes, onions, and remaining ingredients, gently tossing to coat. Serve at room temperature or chilled.
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