Peel and wash the potatoes, then cut into rounds that are 1 cm thick (a little over a ¼ inch), add the sliced potatoes into a stock pot, season with sea salt and heat with a high heat

After 15 to 20 minutes the potatoes should be perfectly boiled, just pierce with a toothpick or fork, if it easily goes in but with some resistance they are ready, do not over boil, gently remove the potatoes from the pan set aside

In the meantime, make the vinaigrette, add the cloves of garlic (roughly chopped) into a mortar, along with the parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in the olive oil, sherry vinegar and season with a kiss of sea salt & black pepper, mix together until well mixed and set aside

Once the potatoes are cool enough to handle, add them over a serving dish, all in a single layer, cut the tomatoes into ¼ inch thick rounds (.635 cm) and place them over the potatoes, season with sea salt & black pepper, then evenly spread the vinaigrette over the salad, serve at room temperature or chilled, enjoy!