Potatoes with Onions, Olives and Tomatoes

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

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.