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.

  • 3 pounds Yukon Gold potatoes
  • Salt and pepper, to taste
  • 1/2 cup chopped red onion
  • 1/2 cup chopped roasted red peppers
  • 3/4 cup chopped pitted green olives
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 cup sherry vinegar
  • 2/3 cup extra-virgin olive oil
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Boil potatoes in salted water until just tender. Drain and rinse under cold water until cooled. Quarter potatoes, then transfer them to a large bowl. Add onions, red 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, 0mg cholesterol, 250mg sodium, 32g carbohydrate (2g dietary fiber, 1g sugar), 4g protein
Special Diets: 

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