• 2 pounds small red potatoes, unpeeled, halved
• 1 tablespoon salt
• 1/3 cup Black Olive Tapenade
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• Extra-virgin olive oil

1. Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.
2. Reserve 1/4 cup cooking water. Drain potatoes and return them to pan. Combine tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.

NOTE FROM THE TEST KITCHEN: Use small red potatoes measuring about 1 1/2 inches in diameter.