Description
A refreshing potato salad featuring Yukon Gold potatoes and Kalamata olives.
Ingredients
Scale
- 1 lb Yukon Gold potatoes
- 1 cup pitted Kalamata olives, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes.
- Drain and pour over the potato mixture.
- Gently toss to coat without mashing the potatoes.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad is best served cold.
- Feel free to add other vegetables to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg