Description
Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.
Ingredients
- 3 medium Yukon Gold potatoes, unpeeled
- ¼ medium red onion, thinly sliced
- 3 tablespoons sliced pitted Kalamata olives
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 ½ tablespoons olive oil
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon white sugar
Instructions
- Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender
- 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
- Add red onion
- and Kalamata olives to the warm potatoes; toss gently.
- Whisk vinegar
- parsley
- olive oil
- thyme
- salt
- pepper
- and sugar together in a small bowl. Pour dressing over potato mixture
- tossing gently. Serve warm or at room temperature.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4