Sunday, August 28, 2011
Potato Salad with Kalamata Olives and Parsley
For this recipe, I started with our classic Potato Salad with Olive Oil and Parsley and added some sliced Kalamata olives for a salty, briny dimension.
Like the original recipe, it's great for picnics, as it tastes best at room temperature. But it's enjoyable year-round as an easy and healthy side dish.
1 pound medium-size red potatoes, unpeeled
1/3 to 1/2 cup Kalamata olives, sliced or coarsely chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste
Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-35 minutes, depending on the size of the potatoes).
Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.
Once the potatoes have cooled, cut them into 1-inch cubes.
Gently toss the potato cubes with the olives, olive oil, parsley, salt, and pepper. (Go easy on the salt, as the olives are salty.)
Serve at room temperature or slightly chilled.
-- 3-4 servings