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

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Potato Salad:
Dressing:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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

Nutrition Facts

185 calories; protein 2.4g; carbohydrates 20.4g; fat 10.8g; sodium 644.2mg. Full Nutrition
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