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

Instructions

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.

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.