Cook potatoes in boiling water 5 minutes or until tender, and drain well. Combine potatoes, onion, and olives in a bowl. Combine vinegar and remaining ingredients, stirring well with a whisk. Pour over potato mixture; toss gently. Serve warm.
A nice, if not stupendous, potato salad with good flavors. Served with the feta omlet, baba ganoush, and sauteed spinach for a mediterranean -style dinner. Used baby red potatoes cut in half.
