Food recipes
Zesty Potato, Olive, and Pimiento Salad
Zesty Potato, Olive, and Pimiento Salad Ingredients: potatoes, raw, skin salad dressing, mayonnaise, regular lemon juice, raw salt, table spices, pepper, black olives, ripe, canned (small-extra large) spices, pepper,...
Zesty Potato, Olive, and Pimiento Salad
Ingredients:
potatoes, raw, skin
salad dressing, mayonnaise, regular
lemon juice, raw
salt, table
spices, pepper, black
olives, ripe, canned (small-extra large)
spices, pepper, black
parsley, fresh
Directions:
Bring a large pot of salted water to a boil.
Cook the potatoes until tender, about 20 minutes.
Drain well and allow to cool for five minutes.
In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
Add the potatoes, olives, pimientos, and parsley and toss to combine.
Serve cold from the fridge or at room temperature.
We think this salad tastes even better the day after its made.
Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.
Ingredients:
potatoes, raw, skin
salad dressing, mayonnaise, regular
lemon juice, raw
salt, table
spices, pepper, black
olives, ripe, canned (small-extra large)
spices, pepper, black
parsley, fresh
Directions:
Bring a large pot of salted water to a boil.
Cook the potatoes until tender, about 20 minutes.
Drain well and allow to cool for five minutes.
In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
Add the potatoes, olives, pimientos, and parsley and toss to combine.
Serve cold from the fridge or at room temperature.
We think this salad tastes even better the day after its made.
Feel free to make it up in advance, or make a double batch so you can be sure there will be enough leftovers for lunch the next day.