Andalusian Potato Salad - cooking recipe

Ingredients

3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
1 small sweet white onion, finely diced
3 vine-ripened tomatoes, peeled, seeded and finely diced
4 tablespoons scallions, minced
1/2 cup fragrant extra virgin olive oil
6 -7 tablespoons sherry wine vinegar (preferably aged)
kosher salt
minced fresh flat-leaf parsley, for garnish

Preparation

Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.