Warm Potato Salad with Olives

Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
4 servings


Potato Salad:

  • 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


  1. 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.

  2. Add red onion, and Kalamata olives to the warm potatoes; toss gently.

  3. 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.

Cook's Note:

You may substitute 1/4 teaspoon dried thyme for the fresh.

Nutrition Facts (per serving)

185 Calories
11g Fat
20g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 185
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 7%
Sodium 644mg 28%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 2g
Vitamin C 3mg 17%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 36mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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