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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 yukon gold or red potatoes, cut into 1/4-inch-thick slices (about 1 pound) |
1/4 cup sliced onion, separated into rings |
2 tablespoons quartered pitted kalamata olives |
3 tablespoons red wine vinegar |
1 tablespoon olive oil |
2 tablespoons chopped fresh parsley |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook potatoes in boiling water 5 minutes or until tender, and drain well. Combine potatoes, onion, and olives in a bowl. Combine vinegar and remaining ingredients, stirring well with a whisk. Pour over potato mixture; toss gently. Serve warm.
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