Provencal New Potatoes

2 lb small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 ½ inches, if they are bigger, cut them into 1 to 1 ½ inch pieces)

1 medium onion, sliced in the direction of root to top

6 cloves of garlic, crushed with peel on (do not remove peel)

2 to 3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 ½-inch chunks

10 pitted olives, green and black (Kalamata and Nicoise)

½ teaspoon red chile flakes

¼ teaspoon garlic powder

1 Tbsp herbes de Provence

½ cup olive oil

2 teaspoons red wine vinegar

2 teaspoons Kosher salt

Freshly ground black pepper

1 Tbsp chopped fresh chives for garnish

Directions at simplyrecipes.com

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