Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.
Ingredients
Potato Salad:
3 medium Yukon Gold potatoes, unpeeled
¼ medium red onion, thinly sliced
3 tablespoons sliced pitted Kalamata olives
Dressing:
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon white sugar
Step by step
Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
Add red onion, and Kalamata olives to the warm potatoes; toss gently.
Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.
