Marcellas Blue Ribbon Potato Salad

•  2 medium tomatoes, cut in 3/4-inch cubes
•  1 2/3 pounds (5 medium) potatoes, peeled or unpeeled and cut into 3/4-inch cubes
•  1/4 cup each olive oil and lemon juice
•  1/4 cup chopped parsley
•  2 cloves garlic, minced
•  1 teaspoon each salt, paprika and ground cumin
•  3/4 cup thinly sliced red onion

In heavy 3-quart saucepan cook potatoes, covered, in 2 inches boiling water 10 to 12 minutes until just tender. Meanwhile, in large bowl whisk oil, juice, parsley, garlic, salt, paprika and cumin. Mix in tomatoes and onion. Drain potatoes thoroughly and add to bowl. Toss gently to coat completely. Serve warm or at room temperature.