Black Olive Rosemary New Potato Salad

1. 1

   Thoroughly wash the new potatoes and pierce each one with a fork. Mix with chopped rosemary leaves and steam or microwave whole with the skins on until tender.

2. 2

   Let the potatoes and rosemary cool a bit before slicing potatoes into quarters. Drizzle olive oil, salt and pepper over potatoes. Gently fold in olives.

3. 3

   Allow to cool to room temperature and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.