Photo: Zesty Potato Salad Recipe
Ingredients
- 2 pounds new red potatoes, halved, or quartered if large
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup chopped, pitted kalamata olives
- 1/2 cup chopped pimientos
- 1/4 cup chopped fresh parsley
Directions
Bring a large pot of salted water to a boil. Cook the potatoes until tender, about 20 minutes. Drain well and allow to cool for 5 minutes.
In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper. Add the potatoes, olives, pimientos, and parsley and toss to combine. Serve cold from the fridge or at room temperature.
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By ally_1284
Chicago, IL
on June 17, 2011
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This potato salad serves a great twist to traditional Americana. The pimentos and kalamata olives give a mediterannean feel to this American dish. I get compliments on this all the time and always keep extra in my frige for snacking later.
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