Potato Salad with Olives and Parsley

A delightfully tangy warm potato salad. Serves 4 – 6 as a side dish.


  • 2 lbs. organic Red or waxy potato variety
  • 1 cup Kalamata olives
  • Small handful organic Italian parsley
  • 4 organic shallots
  • 1 organic lemon
  • 1/4 cup LHF California olive oil
  • Diamond kosher salt and Pohnpei Pepper Co fresh pepper

Scrub the potatoes, but do not peel. Cut into bite sized pieces.
Pit the olives if needed, and slice in half. Reserve the brine.
Trim the stems from the parsley and chop the leaves.
Thinly slice the shallots.
Zest and juice the lemon, removing any seeds and pith.

Bring a large pot of salted water to boil over high heat. Add in the potatoes, reduce heat to medium-low, and simmer for 10 – 15 minutes, or until the potatoes are fork tender. Drain and set aside to cool.
In a small bowl, whisk the olive oil, lemon juice and zest, with 2 tablespoons of the olive brine. Add more to taste.
Toss the warm potatoes with the olives and shallots. Toss with the dressing and fresh parsley, add salt and pepper to taste.
Serve right away.

Last modified on Thursday, 05 June 2014 20:12

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