Olive and Sun-Dried Tomato Tapenade Potatoes

These zesty potatoes are a great alternative to traditional potato salad. They are sure to be a hit at picnics or any potluck gathering. Vinegar and salt are added to the potatoes while they are slightly warm to heighten the flavor. The cook time for the potatoes will vary according to size, so it might take as long as 30 minutes for them to become tender. Start checking after 15 minutes to avoid overcooking.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 24 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 22.3 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 225 mg
Calcium 19 mg

Ingredients

2 pounds small red potatoes
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt, divided
1/4 cup oil-packed sun-dried tomato halves, drained and minced
1 cup cherry tomatoes, halved
1/4 cup pitted kalamata olives, minced
2 tablespoons fresh basil, chopped
1 tablespoon extravirgin olive oil
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly; cut into 1 1/2-inch chunks. Place in a large bowl; toss with vinegar and 1/4 teaspoon salt. Cool completely.

Combine tomatoes, olives, basil, oil, and garlic. Add olive mixture, pepper, and remaining 1/4 teaspoon salt to potatoes; toss gently to combine.

Note:

Lia Huber,

March 2005