Red Potato and Tomato Salad

1. Combine the potatoes and 1 tablespoon of salt in a medium saucepan and cover completely with cold water. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, until the potatoes are fork tender. Drain the potatoes and set aside to cool for 5 minutes.

2. Gently toss together the potatoes, tomatoes, scallions, olives, capers, parsley, lemon zest, lemon juice, and olive oil in a large bowl. Season with the salt and pepper. Cover and chill in the refrigerator for 1 hour. Gently toss again before serving.

Recipe adapted from Giada de Laurentiis.