This recipe has been in my family for years. I grew up eating this red potato, red onion and black olive salad! It’s so delicious. The vinegar is tart, but the potatoes are so creamy, and then the red onions are sharp & crunchy. It’s really a flavor and texture adventure!

This potato salad is not drenched in mayonnaise like some potato salads! No mayo at all in this one! So it’s perfect for those of us watching our waistlines. It’s actually a lighter potato salad. You can still eat a decent portion of it without feeling full or stuffed!

Let’s get to the recipe now, shall we?

{RECIPE} red potato & black olive salad

Ingredients:

• a few pounds of red potatoes, washed and chopped into bite-size chunks
• small can of black olives
• 1 small red onion, sliced
• 2-3 tbsp. white vinegar
• 2 tbsp. olive oil
• salt, to taste

Directions:

• Cook the potatoes in boiling water for 10-15 minutes until soft.
• Drain the potatoes in a colander under cool running water to cool the potatoes.
• Toss potatoes in olive oil and vinegar. Add the olives and onions.
• Toss the potato salad and season with salt to taste. Refrigerate. Serve cold!

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