Warm Potato Salad with Olives

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

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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