Potato Salad with Olives
Ingredients:
Salad with olives and potatoes
1 lb baby potatoes boiled
1 cup Nonna D’s Olive Pit pitted olives (Kalamata, green or black)
2-3 tablespoons fresh parsley, chopped
Dressing
2 ½ tablespoons Nonna D’s Olive Pit Lefas extra virgin olive oil
1 tablespoon vinegar (apple cider or white vinegar)
2 small garlic cloves, grated
½ teaspoon Dijone mustard
½ teaspoon fine sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon chili flakes or cayenne pepper, or to taste
Instructions
Cut the potatoes into chunks, about 1" pieces (you can leave the peel on if you wish, especially if you use baby potatoes or Yukon).
Place the potatoes in a pot, cover with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer and cook for about 5 mins or until just cooked. Drain immediately, then transfer to a salad bowl.
Add the olives and the chopped parsley to the bowl.
Make the dressing by shaking all the ingredients in a jar until emulsified.
Pour the dressing over the salad while the potatoes are still hot or very warm, (that's when they absorb all the flavor from the dressing), add the chili flakes and toss gently until well combined.
Taste and adjust the seasoning to your liking if needed and serve it warm, at room temperature, or chilled. It keeps well for days.
Enjoy!