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:
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
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:
Per serving: 310 calories (160 from fat), 18g total fat, 2.5g saturated fat, 0mg cholesterol, 250mg sodium, 32g carbohydrates (2g dietary fiber, 1g sugar), 4g protein.
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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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