2 lb 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 of garlic, crushed with peel on (do not remove peel)
2-3 small to medium vine-ripened 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 Tbsp herbes de Provence
1/2 cup olive oil
2 teaspoons red wine vinegar
2 teaspoons Kosher salt
Freshly ground black pepper
1 Tbsp chopped fresh chives for garnish