Potato Salad: The low fat version

5-6 Medium red potatoes, boiled and chopped
1 cup of tomatoes, diced
1 medium onion, sliced thin
1 medium cucumber, chopped
1/3 cup of fresh parsley, chopped
2 tbsp fresh chives
2 large cloves of garlic, minced ( optional)
2/3 cup of olive oil(you can substitute light olive oil for regular)
1/3 cup balsamic vinegar
salt and pepper to taste

Fill a large pot with water and add potatoes while still whole. Bring water to a boil.  Cover and let the potatoes boil for 20 min or till they become soft enough to pierce with a knife .  When the potatoes are done, drain water and place the potatoes under running cold water for a few minutes to stop them from cooking any further. Let the potatoes cool. Peel the skins and chop them into a large bowl.  Add sliced onions, minced garlic, choped cucumber and diced tomatoes. Add the chopped parsley, chives, olive oil, balsamic vinegar, plus salt and pepper to taste. Toss everything together and let chill for at least an hour before serving.