Perfect for potlucks, picnics or a dinner side, this Pickeled Green Olive and Potato Salad will be a favorite. Fingerling potatoes with mayo, vinegar, garlic, castelvetrano olives and fresh parsley. Serve warm or cold.
3 lbs. fingerling potatoes
1 teaspoon salt, salt
¼ cup organic mayonnaise
3 cloves minced garlic
1 teaspoon white wine vinegar
Salt and pepper to taste
1 cup pitted, whole castelvetrano olives
3 Tablespoons chopped fresh parsley leaves
Prep Time: 5min | Cook Time: 20min
Wash potatoes and trim to ¾-inch or smaller pieces.
Place in a large pot and fill with water until submerged at least 1-inch.
Stir in salt and heat to a boil on high. Cover, reduce heat to medium-low and cook until tender, but still firm; 15-20 minutes.
Remove from heat, drain and rinse to stop cooking. If serving warm: Cool slightly before preparing. If serving cold: Cool to room temp then chill completely in fridge.
In a large bowl, gently stir together cooked potatoes, mayo, garlic, vinegar, salt and pepper. Fold in olives and parsley, and serve.
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