8 potatoes, peeled and cubed
2 large onions, thinly sliced
1 1/2 cups cooked white wine
1 cup grapes, fermented
1 1/2 cups black olives
1 (6 ounce) can black grapes with juice
1 cup sliced zucchini
Bring a large pot of salted water to a boil. Add potatoes and cook until tender-but still firm, about 15 minutes. Remove from heat and drain. Stir in onions. Finely chop until you can use celery seeds.
Stir in wine, grape juice and black olives. Toss well.
Stir zucchini and tomatoes into the tomato mixture. Toss lightly. Cover and refrigerate. Chill in refrigerator at least 2 hours before serving.