Red Potatoes with Capers, Tomatoes, & Onion

SERVES 6

From Robin Miller. This is an excellent side for roasted meat dishes (chicken, pork, veal, beef) and is also tasty alongside eggs.

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9 small or 6 medium red potatoes, cut in half (or quartered if slightly bigger)
3/4 cup drained capers
3/4 cup diced ripe tomato
1/3 cup minced red onion
2 1/4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper

Place the potatoes in a large saucepan and pour in enough water to cover by about 2 inches. Set the pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and transfer the potatoes to a large bowl. While they are still warm, add the capers, tomato, onion, oil, vinegar, and thyme and toss to combine. Season to taste with salt and pepper.

STORAGE SAVVY:
You can make this dish up to 3 days in advance and refrigerate until ready to serve. Serve chilled, at room temperature, or warm (reheat in the microwave for 2 to 3 minutes on HIGH).

Total Time: 18 minutes
PREP TIME: 10 MINUTES
ACTIVE COOKING TIME: 8 MINUTES

TIME SAVER tip:
Cut larger potatoes into 2-inch pieces to speed up your cooking time and to make them more bite-size.