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Zesty Potato, Olive, and Pimiento Salad

Potato salad always brings back good memories for us. Our dad would make it, and just as soon as the warm potatoes were tossed with the dressing, we’d all dig in. Try serving it with Roasted Spicy Mayo Chicken Breasts (page 43).

Recipe information

  • Yield

    serves 4

Ingredients

2 pounds new red potatoes, halved or quartered if large
1 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chopped pitted kalamata olives
1/2 cup chopped pimientos
1/4 cup chopped fresh parsley

Preparation

  1. Step 1

    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.

    Step 2

    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.

  2. a bit more, y’all

    Step 3

    We think this salad tastes even better the day after it’s 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.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsPotato SaladSaladSouthernAmericanOliveRed Skin PotatoPotatoRoot VegetableVegetableLemonCitrusFruitSideStarterDinnerLunchGluten FreeNut FreeDairy FreeVegetarianEasyMake Ahead30 Minutes or LessCookbooks
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