Go Back
–+ servings
Potato Salad with Olives

Vibrant Potato Salad with Olives for Fresh Flavors Anytime

This delicious Potato Salad with Olives combines tender baby potatoes with briny olives, creating a fresh and flavorful dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 cups
Course: LUNCH
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Baby Potatoes Using small new potatoes offers the best texture.
  • 1 cup Pitted Olives Mixing Kalamata and green olives brings variety.
  • 2-3 tablespoons Fresh Parsley Dill can be a lovely substitute.
For the Vinaigrette
  • 2.5 tablespoons Extra Virgin Olive Oil Always opt for high-quality oil for best flavor.
  • 1 tablespoon Vinegar Apple cider or white vinegar can be used.
  • 2 small cloves Garlic Grated to infuse aromatic flavor.
  • 0.5 teaspoon Dijon Mustard Optional for added tangy depth.
Seasoning
  • 0.5 teaspoon Fine Sea Salt Adjust to your preference for saltiness.
  • 0.25 teaspoon Ground Black Pepper Freshly ground pepper is best.
  • 0.25 teaspoon Chili Flakes Adjust based on your spice tolerance.

Equipment

  • Pot
  • Mixing Bowl
  • jar
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Begin by cutting the boiled baby potatoes into bite-sized chunks (about 1 inch), keeping the skin on for added nutrients if desired.
  2. Place the potatoes in a pot of salted cold water and cook them until they are just tender, about 5 minutes. Drain the potatoes and set them aside.
  3. In a mixing bowl, combine the warm potatoes with the pitted olives and chopped fresh parsley.
  4. In a jar, add the extra virgin olive oil, vinegar, grated garlic, and Dijon mustard if using. Shake vigorously until well emulsified.
  5. Pour the vinaigrette over the warm potato mixture and gently toss to ensure an even coating.
  6. Adjust the seasoning with fine sea salt, ground black pepper, and chili flakes to taste.
Serving
  1. Serve the salad warm, at room temperature, or chilled for optimal enjoyment.
  2. Optional: Garnish with additional parsley for a pop of freshness.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 1gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 6mg

Notes

This salad is best enjoyed the same day. If you have leftovers, they will last in the fridge for up to 3-4 days—just give it a good stir before serving.

Tried this recipe?

Let us know how it was!