White Bean & Tomato Salad

This is a great salad to bring as a side to a party, holiday dinner, picnic or gathering with friends. It's really tasty and simple. I am looking for another opportunity to make it again soon!

INGREDIENTS:
1 1/2 lb new potatoes, unpeeled (I couldn't find "new" potatoes, so I bought a bag of small round ones that were yellow in color and the size of a child's fist.)
2 15oz cans Cannellini beans, drained and rinsed
1 lb ripe tomatoes, chopped (I used Campari tomatoes and they were perfect)
4 scallions, diced
A bunch (handful) of flat-leaf parsley, chopped
1/4 cup extra-virgin olive oil
1 lemon, squeezed
Salt & Pepper to taste

1. In a large pot bring potatoes and water to a boil. Salt the water once boiled. Cook potatoes for about 20 minutes or until tender. Drain and set aside to cool.
2. Meanwhile, in a large bowl place beans, tomatoes, scallions and parsley. Drizzle with olive oil, lemon juice and season with salt & pepper.
3. Once cool enough to handle, slice the potatoes in half. Pull the skin off with your fingers and cut into small chunks. Add cut potatoes to tomato mixture. Mix well and add more salt & pepper if needed. Serve at room temperature.

NOTE: You can make this a day ahead of time. About 1-2 hours before you are ready to serve it, take it out of the fridge and bring it up to room temperature. Stir well and drizzle with a tad more olive oil if it seems a little on the dry side.