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.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.