Ingredients for Potato Olive Salad
- New Potatoes
- 1/4 teaspoon salt
- 1/2 cup green onions, finely chopped
- Pimento Stuffed Olive
- 1/2 teaspoon black pepper
- Olive Oil
- Red Wine Vinegar
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How to Make Potato Olive Salad
- Wash and scrub 1 pound of Yukon Gold potatoes. Cut into 1-inch pieces.
- Place potatoes in a medium saucepan and cover with cold salted water (about 2 cups). Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes thoroughly in a colander and let them cool slightly.
- While potatoes are cooling, finely chop 1/2 cup green onions.
- In a large bowl, combine the cooled potatoes, green onions, and 1 cup Kalamata olives (pitted).
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
- Pour the dressing over the potato mixture and gently toss to coat.
- Taste and adjust seasoning as needed. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
10g
Carbs
29g
