1 pound fresh tomatoes, or 1/2 cup sun-dried tomatoes
1 medium sweet onion, chopped
1/4 cup white vinegar
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Tools
Cutting board
Knife
Large bowl
Large pot
Skillet
Small bowl
Whisk
Method
Cover the potatoes with water in a large pot, and boil until fork-tender, about 20 minutes.
Meanwhile, add about 2 tablespoons of oil to the skillet on medium heat and add the onions. Cook down slowly until the onions are golden and tender, about 20 minutes.
Mix together the spices and vinegar in the large bowl. Then whisk in the olive oil. Pour this over the caramelized onions in the skillet and cook for about 1 minute more.
Strain and chop the potatoes into bite-sized chunks, and put them in the bowl. Add the tomatoes and onion mixture to the potatoes, and stir to combine.