Potato Olive Salad is a delightful dish that brings together the comforting qualities of potatoes and the briny, robust flavors of olives. This Mediterranean potato salad is not only vibrant and fresh but also incredibly versatile, making it perfect for any occasion. Whether you’re looking for an easy lunch salad or a side dish for a summer barbecue, this salad is sure to impress with its combination of textures and flavors. It’s also a fantastic way to incorporate healthy ingredients into your diet, as potatoes and olives are packed with nutrients. This recipe hails from Mediterranean cuisine, known for its use of fresh produce and healthy fats, making it a wholesome choice for anyone seeking delicious and nutritious meal options.

Ingredients

• For the Salad:
  • 2 pounds baby potatoes
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup feta cheese, crumbled (optional for a vegan version)
• For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan version)
  • Salt and pepper to taste

Steps / Instructions

1. Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them.
3. Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, cut them into halves or quarters, depending on their size.
4. In a large mixing bowl, combine the halved potatoes, Kalamata olives, cherry tomatoes, red onion, parsley, and basil. If you’re using feta cheese, add it at this stage.
5. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. This will create a tangy vinaigrette for salads.
6. Pour the dressing over the potato mixture and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.
7. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together. This can also be served warm or at room temperature, making it a great option for summer salad recipes.

Tips & Tricks

To achieve the best results with your Potato Olive Salad, consider the following tips: You can learn more about this topic.

• Choose high-quality extra virgin olive oil for the dressing, as it enhances the flavor significantly.
• For a more robust flavor, you can roast the baby potatoes in the oven at 400°F (200°C) for 25-30 minutes until golden brown and crispy.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to keep the dressing separate until just before serving to maintain freshness.
• If you’re looking for quick side dishes for barbecues, this Potato Olive Salad fits perfectly alongside grilled meats and vegetables.
• Experiment with fresh herbs for salads—adding dill, mint, or chives can elevate the dish further.

Variations

Potato Olive Salad is highly customizable. Here are some ideas to try: Check out our related guide for more tips.

• For a vegan potato salad, simply omit the feta cheese or substitute it with a vegan cheese alternative.
• Incorporate roasted red peppers or artichoke hearts for an additional Mediterranean flair.
• For a heartier salad, add cooked chickpeas or black beans for extra protein.
• Switch out the olives for capers or sun-dried tomatoes for a different taste profile.

Serving Suggestions

Present your Potato Olive Salad in a large bowl, garnished with extra herbs or a sprinkle of feta cheese on top. This dish pairs beautifully with grilled chicken, fish, or vegetable skewers, making it an excellent addition to any summer gathering. A chilled glass of white wine or sparkling water complements the flavors, enhancing the dining experience.

Now that you’ve discovered this flavorful and healthy potato salad recipe, it’s time to gather your ingredients and give it a try. Whether for a picnic, barbecue, or a simple dinner at home, this Potato Olive Salad is sure to become a favorite in your recipe collection. Enjoy the vibrant tastes of the Mediterranean and impress your friends and family with this delicious dish!

Potato Olive Salad

★★★★★ 5 from 1 vote

Course: Salad Cuisine: Mediterranean Difficulty: Easy

🍽️

Servings

4-6

⏱️

Prep Time

15 min

🍳

Cook Time

20 min

🔥

Calories

—

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Potato Olive Salad is a delightful dish that brings together the comforting qualities of potatoes and the briny, robust flavors of olives. This Mediterranean potato salad is not only vibrant and fresh but also incredibly versatile, making it perfect for any occasion.

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Ingredients

• 2 pounds baby potatoes
• 1 cup Kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup feta cheese, crumbled (optional for a vegan version)
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or maple syrup for vegan version)
• Salt and pepper to taste

Directions

1.

Begin by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.

2.

Once boiling, reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them.

3.

Drain the potatoes and allow them to cool slightly. Once they are cool enough to handle, cut them into halves or quarters, depending on their size.

4.

In a large mixing bowl, combine the halved potatoes, Kalamata olives, cherry tomatoes, red onion, parsley, and basil. If you're using feta cheese, add it at this stage.

5.

In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined. This will create a tangy vinaigrette for salads.

6.

Pour the dressing over the potato mixture and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

7.

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together. This can also be served warm or at room temperature.