Olive and Sun-Dried Tomato Tapenade Potatoes

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

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