Warm Potato Salad with Olives

Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.

Add red onion and Kalamata olives to the warm potatoes; toss gently.

Whisk vinegar parsley olive oil thyme salt pepper and sugar together in a small bowl. Pour dressing over potato mixture tossing gently. Serve warm or at room temperature.