Zesty Potato, Olive, and Pimiento Salad

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the potatoes until tender, about 20 minutes.

3. 3

   Drain well and allow to cool for five minutes.

4. 4

   In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.

5. 5

   Add the potatoes, olives, pimientos, and parsley and toss to combine.

6. 6

   Serve cold from the fridge or at room temperature.

7. 7

   We think this salad tastes even better the day after its made.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.