Patatasalata Me Throumbes (Potato Salad w/Olives)

      2 lb Waxy potatoes                       5 oz Kalamatas (Greek olives)
           Salt                                2 tb Capers
           Freshly ground black pepper       1/2 c  Fruity olive oil
    1/2 lb Onions; thinly sliced               1    Garlic clove; minced
      2 tb Wine vinegar                      1/2 c  Minced flat leaf Parsley
    1/2 ts Sugar

  Boil the potatoes in their skins in plenty of salted water until just
  tender.  Run cold water over them, drain, and leave to cool enough to
  handle.

  To pickle the onions, place them in a saucepan just large enough to
  hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle
  with sugar.  Cover the pan and bring to a boil.  Stir, cover, and
  simmer for 1 minute.  Shake the covered saucepan and put it aside for
  5 minutes to steam.

  Peel and slice or roughly dice the potatoes and place in a serving
  bowl. Sprinkle with the olives, capers, and pickled onions - with
  their juice - olive oil, garlic and parsley.  Toss and season to
  taste.