Cook’s notes: It is the season for outdoor barbecue parties and warm-weather celebrations. This potato salad does not have mayo. Instead, it uses a dressing recipe modified from Time for Dinner and is studded with kalamata olives. The salty olives blend well with the creamy potatoes.
8 to 10 pitted Kalamata olives
1/3 to 1/2 cup vinaigrette (see below)
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 Tablespoon Dijon or spicy brown mustard
Ground black pepper
Make the potatoes in the microwave: wash and scrub the potatoes. Pat them dry, and cut them in half. Cut larger potatoes into quarters. Toss with the olive oil and sprinkle liberally with the salt. Place potato cubes in a glass pie plate. Cover with a microwave-safe plate (instead of plastic wrap) and microwave at HIGH for 15 minutes or until potatoes are tender. Leave the skins on.
Make the dressing: Combine all ingredients in a jar with a tight-fitting lid. Shake well to combine.
Combine the potatoes and olive pieces. Drizzle 1/3 cup of the dressing over the warm potatoes, and stir to coat well. (I put the potatoes in a 6-cup plastic container, seal the lid, and shake it.) Sprinkle with ground black pepper.