Ingredients:

• 2 pounds small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1- to 1 1/2-inch pieces)
• 1 medium onion, sliced in the direction of root to top
• 6 cloves garlic, crushed with peel on (do not remove peel)
• 2 to 3 small to medium vine-ripened plum tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
• 10 pitted olives, green and black (Kalamata and Nicoise)
• 1/2 teaspoon red chile flakes
• 1/4 teaspoon garlic powder
• 1 tablespoon herbes de Provence
• 1/2 cup extra virgin olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 tablespoon chopped fresh chives (for garnish)