Potatoes with Onions, Olives and Tomatoes (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
6 small or 4 medium red potatoes, halved (or quartered if potatoes are slightly bigger) |
1/2 cup pitted greek (kalamata) olives |
1/2 cup diced ripe tomatoes |
1/4 cup minced red onion |
1 1/2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried |
salt and ground black pepper |
Directions:
1. Place potatoes in a medium or large saucepan and pour over enough water to cover by about 2 inches. Set pan over high heat and bring water to a boil. Boil 8 minutes, until potatoes are fork tender.
2. Drain and transfer potatoes to a large bowl. While potatoes are still warm, add olives, tomatoes, onion, olive oil, vinegar, and thyme and toss to combine. Season, to taste, with salt and black pepper.
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