Ingredients
1 1/2 pounds new potatoes, halved or quartered if large
1 tablespoon coarse salt, plus extra for seasoning
2 tablespoons extra-virgin olive oil
1 teaspoon sherry vinegar
1/3 cup chopped pitted Kalamata olives
1 tablespoon finely chopped fresh parsley
Ground pepper
Preparation
In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.
