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Pickled Green Olive and Potato Salad

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Potato Type: Fingerling
Prep Method: Boiled


Side Dish

Prep Time

5 Mins

Cook Time

20 Mins


  • 3 lbs. fingerling potatoes
  • 1 teaspoon salt, salt
  • ¼ cup organic mayonnaise
  • 3 cloves minced garlic
  • 1 teaspoon white wine vinegar
  • Salt and pepper to taste
  • 1 cup pitted, whole castelvetrano olives
  • 3 Tablespoons chopped fresh parsley leaves


  1. Wash potatoes and trim to ¾-inch or smaller pieces.
  2. Place in a large pot and fill with water until submerged at least 1-inch.
  3. Stir in salt and heat to a boil on high. Cover, reduce heat to medium-low and cook until tender, but still firm; 15-20 minutes.
  4. Remove from heat, drain and rinse to stop cooking. If serving warm: Cool slightly before preparing. If serving cold: Cool to room temp then chill completely in fridge.
  5. In a large bowl, gently stir together cooked potatoes, mayo, garlic, vinegar, salt and pepper. Fold in olives and parsley, and serve.


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Angelatin Foreman

Great potatoes


Angelatin Foreman

Great potatoes

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