Peel potatoes and cut into bite sized pieces.
Cook on stove top covering potatoes 2 inches above with salted water.
Bring to boil over medium high heat then reduce heat to medium and cook another 10-15 minutes till fork tender.
Drain and allow to cool about 10 minutes.
Put in large mixing bowl, add olive oil, lime juice, salt & pepper and stir.
Chop your tomatoes in bite size pieces and add garlic, red onion
Cut top off jalapeno, cut in half length wise and scoop seeds and membranes out.
Then finely chop the jalapeno. Wash hands thoroughly after chopping jalapeno. Combine with the tomato, onion, and garlic
Finely chop fresh cilantro reserving a few leaves for topping.
Then add lime juice, red wine vinegar, salt & pepper, and hot sauce.
Combine salsa with potatoes.
Serve immediately or can store up to five days covered in fridge.