Categories: Potatoes, Salads

Ingredients

• 2 lbs round red potatoes
• Kosher salt
• 1/3 cup extra-virgin olive oil
• 3 tbsp white wine vinegar
• 1 1/2 cups pitted Kalamata olives, roughly chopped
• 1/3 cup finely chopped red onion
• Freshly ground pepper
• 2 tbsp chopped flat-leaf parsley

Directions

1. In a large saucepan, cover the potatoes with 1 inch of water and add 1 tbsp salt. Cover with a lid and bring to a boil, then uncover, reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large nonreactive (stainless-stell, glass or plastic) bowl.

2. In a small bowl, whisk together the olive oil, vinegar, olives and onion. Season to taste with salt and pepper. Add the olive vinaigrette and parsley to the potatoes and toss well. Serve warm or at room temperature.

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