Potato and Olive Salad
Sarah Carey makes a savory potato salad from Everyday Food.
Potato and Olive Salad
- Comments()
Everyday Food, May 2010
- Yield Serves 4
Add to Shopping List
Ingredients
- 1 1/2 pounds new potatoes, halved or quartered if large
- 1 tablespoon coarse salt, plus extra for seasoning
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sherry vinegar
- 1/3 cup chopped pitted Kalamata olives
- 1 tablespoon finely chopped fresh parsley
- Ground pepper
Directions
-
In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.
Hi Martha.........I really love your recipes. Would it be possible to post the nutrition facts with the recipes. I'm making health choice in what I eat now. I also am watching my carb count and keeping it low. This would make it a lot easier for me