Fingerling potatoes with mayo, vinegar, garlic, castelvetrano olives and fresh parsley. Serve this easy potato salad warm or cold.
Course Salad
Cuisine American
Keyword fingerling potato salad, potato salad, potato salad with olives
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8
Calories 205kcal
Author Plating Pixels
Ingredients
3poundsfingerling potatoes
1teaspoonsalt
¼cuporganic mayonnaise(or vegan mayo)
3clovesminced garlic
1teaspoonwhite wine vinegar
Salt and pepper to taste
1cupwhole Castelvetrano olivespitted
3tablespoonschopped fresh parsley leaves
Instructions
Wash potatoes and cut into ¾-inch or smaller pieces. Place pieces in a large pot and fill with water until submerged at least 1-inch.
Stir in salt and bring to a boil on high. Cover, reduce heat to medium-low and cook uncovered until tender, but still firm; 15-20 minutes. Remove from heat drain and rinse to stop cooking.
Cool boiled potatoes 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.
Notes
If serving warm: Cool potatoes slightly before stirring in remaining ingredients.