Title: Tomato marinated potatoes
 Categories: 
      Yield: 6 Servings
 
  1 1/2 lb Red skin potatoes,
           Quartered
      4 c  Water
      1 c  White wine vinegar
      1 tb Salt

--------------------------MARINADE-------------------------------
  1 1/2 c  Finely chopped tomatoes
    1/2 c  Finely chopped onions
      2 tb Dijon mustard
      2 tb Chopped thyme
      1 tb Chopped garlic
    1/2 c  Olive oil
      2 tb White wine vinegar
      1 ts Salt
    1/2 ts Black pepper
 
  Place the potatoes in a medium pot with the water, vinegar, and salt.
  Bring to a boil, and simmer until they are tender. (The vinegar adds
  flavor as well as helps the potatoes to keep their shape even after
  they are tender.) When the potatoes are tender, drain and allow to
  cool for 10 minutes. Meanwhile, in a medium bowl combine the
  tomatoes, onions, mustard, thyme, garlic, olive oil, vinegar, salt,
  and pepper. Mix well. Pour into a zip lock baggie. Place the still
  warm potatoes into the bag and coat. Allow the potatoes to sit until
  they are room temperature, seal the bag and into the cooler they go.
  The potatoes will absorb more flavor if they are still warm when
  added to the marinade.