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Potato Salad with Green Olives

Serves 8
Time 30 min
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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.