Potatoes with Onions, Olives and Tomatoes

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

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.

Shepherd's Salad

Grilled Caponata

Spiced Potatoes and Spinach