Warm Potato Salad

Name: Warm Potato Salad
Yield: 6 servings (serving size: 1/2 cup)
Ingredients: 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

1 Review

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Yield

6 servings (serving size: 1/2 cup)

Ingredients

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

How to Make It

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.

Ratings & Reviews

EllenDeller's Review

2010-09-20T01:04:53-04:00 EllenDeller

A nice, if not stupendous, potato salad with good flavors. Served with the feta omlet, baba ganoush, and sauteed spinach for a mediterranean -style dinner. Used baby red potatoes cut in half.

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