Olive and Sun-Dried Tomato Tapenade Potatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 1 tablespoon olive oil extravirgin
• 2 tablespoons basil fresh chopped
• 1.5 teaspoons garlic minced
• 0.3 cup kalamata olives minced pitted
• 0.5 teaspoon kosher salt divided
• 2 pounds potatoes red
• 0.3 cup oil-packed sun-dried tomato halves minced drained
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• sauce pan

Directions

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.
2. Place in a large bowl; toss with vinegar and 1/4 teaspoon salt. Cool completely.
3. Combine tomatoes, olives, basil, oil, and garlic.
4. Add olive mixture, pepper, and remaining 1/4 teaspoon salt to potatoes; toss gently to combine.