Potato salad with olives

Ingredients

• 750 g new potatoes
• Chopped parsley
• 1 shallot or a piece of onion, finely chopped
• 60 g pitted olives
• 3 tablespoons olive oil
• 1 tablespoon wine vinegar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper

Instructions

1. Boil the potatoes in their skins until tender, about 20 minutes, and let them cool in their own water, as the author recommends.
2. Peel and slice them and put them in a salad bowl with chopped parsley and the shallot. (If you're not using shallot, rub the bowl with a garlic clove.)
3. Add the olives and dress with the oil, salt and pepper, and the vinegar last.
4. Sprinkle more parsley on top.

Nutrition facts

Approximate, per serving (about 227 g). Calculated with data from USDA FoodData Central.