Potato & Olive Salad

By ltrodrigu

Ingredients

• 1 1/2 pounds new potatoes, halved or quartered if large
• 1 tablespoon coarse salt, plus extra for seasoning
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sherry vinegar
• 1/3 cup chopped pitted Kalamata olives
• 1 tablespoon finely chopped fresh parsley
• Ground pepper

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.