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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
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1st Keep
 Delafina
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