Potato Salad with Green Olives

Potato Salad with Green Olives

Serves 8
Different varieties of potato have textures best suited to different cooking methods. This recipe uses Yukon Gold potatoes, a common variety with a rich, creamy texture. Fold shredded chicken breast or thinly sliced ham into this potato salad, if you like.
Ingredients: 
  • 3 pounds Yukon Gold potatoes
  • 1/4 teaspoon fine sea salt
  • 1/2 medium red onion, chopped
  • 1/2 cup chopped roasted red peppers, (about 1 pepper)
  • 3/4 cup chopped pitted green olives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 cup sherry vinegar
  • 2/3 cup extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
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Method: 
Add potatoes to a large pot of salted water. Bring to a boil over high heat. Reduce to a simmer and cook until tender, about 10 minutes. Drain and rinse under cold water until cool. Quarter potatoes, then transfer them to a large bowl. Add onion, peppers, olives and parsley. In a small bowl, whisk together vinegar and oil and pour over potatoes. Add salt and pepper, toss gently to combine and serve.
Nutritional Info: 
Per Serving: 310 calories (160 from fat), 18g total fat, 2.5g saturated fat, 250mg sodium, 32g carbohydrates, (2 g dietary fiber, 1g sugar), 4g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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