Mediterranean Potato Salad

2  lb.		round red potatoes
1  pinch		Kosher salt
1/3  cup		extra-virgin olive oil
3  tablespoons		white wine vinegar
1-1/2		pitted Calamata olives, roughlies chopped
1/3  cup		finely chopped onion
1  pinch		Freshly ground pepper
2  tablespoons		chopped flat-leaf parsley

Tip: For nutritional information on all the ingredients in Mediterranean Potato Salad just click on each ingredient name. Then adjust the serving size for any Mediterranean Potato Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.In a large saucepan, cover the potatoes with 1 inch of water and add 1 tablespoon of salt. Cover with a lid and bring to a boil, then uncover, reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large nonreactive (stainless-steel, glass or plastic) bowl.

2.In a small bowl, whisk together the olive oil, vinegar, olives and onion. Season to taste with salt and pepper. Add the olive vinaigrette and the parsley to the potatoes and toss well. Serve warm or at room temperature