Zesty Potato, Olive, and Pimiento Salad

• 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

1. Bring a large pot of salted water to a boil.
2. Cook the potatoes until tender, about 20 minutes.
3. Drain well and allow to cool for five minutes.
4. In a large bowl, whisk together the mayonnaise, lemon juice, salt, and pepper.
5. Add the potatoes, olives, pimientos, and parsley and toss to combine.
6. Serve cold from the fridge or at room temperature.
7. We think this salad tastes even better the day after its made.
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.

new red potatoes, mayonnaise, freshly squeezed lemon juice, salt, freshly ground black pepper, olives, pimientos, parsley

Taken from www.epicurious.com/recipes/food/views/zesty-potato-olive-and-pimiento-salad-378665 (may not work)