Red Potato and Tomato Salad

recipe

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
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Kosher salt and freshly ground black pepper
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Add the potatoes to a medium saucepan
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with enough cold water to cover by at least 2 inches.
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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,
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tomatoes,
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scallions,
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olives,
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parsley,
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capers,
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thyme,
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olive oil,
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and lemon zest.
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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.
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