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Potatoes with Onions, Olives and Tomatoes

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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.