Warm Potato Salad with Olives


  • 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
  • Directions

  • Step 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.


  • Step 2

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

  • Step 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.

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