Warm Potato Salad

Cooking Light
6 servings (serving size: 1/2 cup)


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3 Yukon gold or red potatoes, cut into 1/4-inch-thick slices (about 1 pound)
1/4 cup sliced onion, separated into rings
2 tablespoons quartered pitted kalamata olives
3 tablespoons red wine vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper


Cook potatoes in boiling water 5 minutes or until tender, and drain well. Combine potatoes, onion, and olives in a bowl. Combine vinegar and remaining ingredients, stirring well with a whisk. Pour over potato mixture; toss gently. Serve warm.

Created date

January 1997

Nutritional Information

Calories 85
Caloriesfromfat 30 %
Fat 2.8 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 1.8 g
Carbohydrate 13.7 g
Fiber 1.7 g
Iron 1.3 mg
Sodium 242 mg
Calcium 18 mg