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Potato and Olive Salad


Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.

  • Prep:
  • Servings: 4

Source: Everyday Food, May 2010


  • 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


  1. 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.

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