potato-tomato salad

In attempting to mimic the potato salad made by our Göteburg hostess, I made up something else. I think I need more olive oil, spicier peppers, and Swedish new potatoes to really pull off what she did. Nevertheless, this was tasty and not your ordinary potato salad.

Ingredients:

• 5 small red potatoes, washed and quartered, skins on
  
• 2 tblsp olive oil
• 2 cloves garlic, diced
• 1 large green chili pepper, seeds and membrane removed from about half of it, diced
• 1 leek, diced (only use the white part, about 4 inches long)
  
• 1 small red or white onion (the tiny kind with the long green stems), all of it diced
• 2 vine ripened tomatoes, chopped into eighths, juice removed from one tomato
• salt and pepper
• 4 tblsp whole fresh basil leaves
  

Instructions:

1. Boil the potatoes in plenty of water until they are tender when poked. Meanwhile:
2. Heat oil on medium high and add garlic and chili until garlic begins to roast.
3. Add leek and onion, saute until almost soft.
4. Add tomatoes, salt and pepper, and saute for another few minutes.
5. When potatoes are done, drain and put in large bowl. Add sauted vegetables and basil and stir to combine. Some of the potato skins will probably come off but that's fine. Add salt and pepper as desired.
6. Serve warm. Serves 3.