Warm Potato Salad with Olives
You won’t miss the mayo in this warm potato salad with Kalamata olives because it is made with a tasty herb and olive oil dressing.
Place potatoes in a big saucepan after being sliced 1/4 inch thick.
Cover with salted water, about 1 inch, and stir.
Heat to a rolling boil over medium-high.
Don’t overcook; lower heat to medium and simmer potatoes for 6 to 8 minutes, or until they are tender.
Transfer to a bowl after draining.
The warm potatoes should be gently tossed with the red onion and Kalamata olives.
In a small bowl, combine the sugar, salt, pepper, vinegar, parsley, olive oil, and thyme.
Add dressing to the potato mixture and gently toss.
Warm or room temperature serving