Make this potato salad a centerpiece

It’s no secret, people love potato salad. Try a new twist with this Pickled Green Olive and Potato Salad, made with fingerling potatoes, mayo, vinegar, garlic, castelvetrano olives and fresh parsley.

Perfect for potlucks, picnics or a dinner side, this will be a favorite.

And best of all, it’s delicious no matter how you serve it, warm or cold.


Ingredients …

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


Directions …

Wash potatoes and trim to ¾-inch or smaller pieces.

Place in a large pot and fill with water until submerged at least 1-inch.

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.

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.

In a large bowl, gently stir together cooked potatoes, mayo, garlic, vinegar, salt and pepper. Fold in olives and parsley, and serve.

Learn more about this and other great recipes at