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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3 poundsYukon Gold potatoes
    1/4 teaspoonfine sea salt
    1/2 mediumred onion, chopped
    1/2 cupchopped roasted red peppers, (about 1 pepper)
    3/4 cupchopped pitted green olives
    2 tablespoonsfinely chopped fresh flat-leaf parsley
    1/4 cupsherry vinegar
    2/3 cupextra-virgin olive oil
    1/4 teaspoonground 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

Serving Size

Calories

310

Total Fat

18g

Saturated Fat

2.5g

Cholesterol

0mg

Sodium

250mg

Total Carbohydrate

32g

Dietary Fiber

2g

Total Sugars

1g

Protein

4g

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.