Lunch Recipe: Kalamata Olive and Parsley Potato Salad

2010_04_16-potatosalad02

Course Side Dishes

Ingredients in this Recipe

1/3 cup olive oil
12 ounce jar pitted Kalamata olives
2 teaspoons coarse salt
3 pounds new or fingerling potatoes, scrubbed
4 large shallots, peeled and thinly sliced
Freshly ground black pepper
Small handful flat parsley, finely chopped
Zest and juice of 1 lemon

Recipe Preparation

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