Best Potato Salad with Olives

Potato salad doesn’t have to be the same old mayo-heavy side dish you see at every summer barbecue. Don’t get me wrong—I love a classic potato salad as much as anyone—but sometimes you want something a little different, something with more personality and fresh flavors that won’t weigh you down.

That’s where this Mediterranean-inspired potato salad comes in. With briny olives, fresh herbs, and a tangy red wine vinegar dressing, it’s a lighter take that still delivers all the comfort you’re craving. Plus, it actually gets better as it sits, making it perfect for potlucks, picnics, or just having ready in your fridge for easy lunches throughout the week.

What Kind of Potatoes Should I Use?

Small yellow potatoes are perfect for this recipe because they hold their shape well after boiling and have a naturally buttery, creamy texture. You can also use Yukon Gold potatoes if you can’t find small yellow ones – just cut them into bite-sized pieces so they cook evenly. Red potatoes are another good option since they’re also waxy and won’t fall apart when you toss them with the dressing. Whatever you choose, avoid russet or baking potatoes for potato salad, as they’re too starchy and tend to get mushy. The key is to look for waxy potatoes that will stay firm and hold up to all those tasty mix-ins.

Options for Substitutions

This potato salad is pretty forgiving when it comes to swapping ingredients:

• Yellow potatoes: Red potatoes or Yukon golds work great here too. Just stick with waxy potatoes rather than russets, which tend to fall apart and get mushy in potato salad.
• Kalamata olives: Any briny olive will do the trick – try green olives, Castelvetrano, or even a mix of different varieties. Just make sure they’re pitted before chopping.
• Fresh dill: If you don’t have fresh dill, you can use 2 tablespoons of dried dill instead. Fresh basil or tarragon also make nice substitutes if you want to switch up the flavor profile.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even lemon juice can step in here. Start with a little less and taste as you go.
• Red onions: Regular yellow onions work fine, though they’re a bit sharper. If you want something milder, shallots are perfect, or you can just use more green onions.
• Italian parsley: Regular curly parsley works just as well, though it has a slightly different texture. In a pinch, you could use cilantro for a completely different but still tasty twist.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is overdressing it while the potatoes are still hot, which can lead to a mushy texture – instead, let your potatoes cool for about 10 minutes after draining so they firm up slightly before tossing with the dressing. Another common error is cutting the potatoes into uneven pieces, so aim for uniform 1-inch cubes to ensure they cook at the same rate and look better in the final dish. Don’t skip salting the cooking water generously (it should taste like the sea), as this is your only chance to season the potatoes from the inside out. For maximum flavor, make the dressing first and let it sit while the potatoes cook, giving the garlic and oregano time to blend together, and if you’re serving this later, hold back a few tablespoons of dressing to freshen it up right before serving since potatoes tend to absorb the flavors as they sit.

What to Serve With Potato Salad?

Potato salad with olives is perfect for any backyard barbecue or picnic, and it pairs beautifully with grilled meats like chicken, burgers, or steak. The tangy, herbaceous flavors from the olives and red wine vinegar make it a natural side dish for Mediterranean-style grilled fish or lamb kebabs too. I love serving this alongside other summer favorites like corn on the cob, coleslaw, or a simple caprese salad for a complete spread. It’s also great as part of a mezze platter with hummus, pita bread, and fresh vegetables if you’re going for a lighter meal.

Storage Instructions

Store: This potato salad actually gets better after sitting in the fridge for a few hours, as the flavors really meld together. Keep it in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: I love making this the night before a gathering or potluck. The potatoes soak up all that garlicky, herby goodness overnight, making it even more flavorful. Just wait to add the fresh herbs until a few hours before serving so they stay bright and fresh-looking.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 20 minutes before serving to take the chill off. You might want to drizzle a little extra olive oil on top if it looks dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 22-26 g
• Fat: 85-95 g
• Carbohydrates: 190-210 g

Ingredients

For the potatoes:

• 3 lb potatoes (cut into 1-inch cubes for even cooking)
• 1 tbsp salt
• 1/2 cup red onions (very thinly sliced into half-moons)
• 4 green onions
• 1/2 cup parsley
• 1/2 cup dill
• 3/4 cup olives (I prefer Mezzetta pitted Kalamata olives)
• 1 tablespoon capers, drained

For the vinaigrette:

• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard (I use Grey Poupon for a sharp kick)
• 1 1/2 tsp dried oregano
• 2 garlic cloves (freshly minced for best flavor)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup extra virgin olive oil
• 1 tsp fresh lemon zest

Step 1: Prepare the Mise en Place

• 1/2 cup red onions
• 4 green onions
• 1/2 cup parsley
• 1/2 cup dill
• 3/4 cup olives
• 1 tablespoon capers
• 2 garlic cloves
• 1 tsp fresh lemon zest

While you’re setting up to cook, slice the red onions very thinly into half-moons and set aside.

Chop the green onions, parsley, and dill, keeping them in separate piles for easy access.

Mince the garlic cloves fresh (I find freshly minced garlic makes a noticeably sharper, more vibrant dressing than pre-minced).

Pit and halve the olives, and drain the capers.

Zest the lemon and measure out all your dry ingredients and oils so everything is ready when you need it.

Step 2: Cook the Potatoes

• 3 lb potatoes
• 1 tbsp salt

Cut the potatoes into 1-inch cubes for even cooking—this size ensures they’ll cook through in about 15-20 minutes without falling apart.

Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the potato cubes.

Maintain a gentle boil until the potatoes are fork-tender but still hold their shape.

Drain in a colander and let them cool for about 5 minutes while you prepare the dressing—they should still be warm when you dress them.

Step 3: Build the Vinaigrette

• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard
• 1 1/2 tsp dried oregano
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup extra virgin olive oil

In a bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, minced garlic, 1 teaspoon salt, and freshly ground black pepper until well combined.

Slowly drizzle in the extra virgin olive oil while whisking to emulsify the dressing.

I like to taste and adjust the seasoning here—a good vinaigrette should be punchy and balanced.

The warm potatoes will absorb these flavors better than cool ones, which is why we’re making this while they finish cooking.

Step 4: Combine and Dress the Salad

• cooked potatoes from Step 2
• vinaigrette from Step 3
• red onions from Step 1
• green onions from Step 1
• parsley from Step 1
• dill from Step 1
• olives and capers from Step 1
• lemon zest from Step 1

Transfer the warm cooked potatoes from Step 2 to a large bowl.

Add the sliced red onions, green onions, parsley, dill, and olives with capers.

Pour the vinaigrette from Step 3 over everything and toss gently but thoroughly to coat all the potatoes evenly.

Scatter the lemon zest over the top and fold it in gently.

The warm potatoes will absorb the dressing beautifully, creating a flavorful, well-seasoned salad.

Step 5: Rest and Serve

Let the salad sit for 10-15 minutes to allow the flavors to meld together and the potatoes to fully absorb the dressing.

You can serve it warm right away, or let it cool to room temperature—both are delicious.

Taste one more time and adjust seasoning if needed before serving.

Best Potato Salad with Olives

Delicious Best Potato Salad with Olives recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 8 servings

Calories: 1700

Ingredients Method

Ingredients

  

For the potatoes

• 3 lb potatoes (cut into 1-inch cubes for even cooking)
• 1 tbsp salt
• 1/2 cup red onions (very thinly sliced into half-moons)
• 4 green onions
• 1/2 cup parsley
• 1/2 cup dill
• 3/4 cup olives (I prefer Mezzetta pitted Kalamata olives)
• 1 tablespoon capers, drained

For the vinaigrette

• 1/4 cup red wine vinegar
• 2 tsp Dijon mustard (I use Grey Poupon for a sharp kick)
• 1 1/2 tsp dried oregano
• 2 garlic cloves (freshly minced for best flavor)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup extra virgin olive oil
• 1 tsp fresh lemon zest

Method

 

1. While you're setting up to cook, slice the red onions very thinly into half-moons and set aside. Chop the green onions, parsley, and dill, keeping them in separate piles for easy access. Mince the garlic cloves fresh (I find freshly minced garlic makes a noticeably sharper, more vibrant dressing than pre-minced). Pit and halve the olives, and drain the capers. Zest the lemon and measure out all your dry ingredients and oils so everything is ready when you need it.
2. Cut the potatoes into 1-inch cubes for even cooking—this size ensures they'll cook through in about 15-20 minutes without falling apart. Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the potato cubes. Maintain a gentle boil until the potatoes are fork-tender but still hold their shape. Drain in a colander and let them cool for about 5 minutes while you prepare the dressing—they should still be warm when you dress them.
3. In a bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, minced garlic, 1 teaspoon salt, and freshly ground black pepper until well combined. Slowly drizzle in the extra virgin olive oil while whisking to emulsify the dressing. I like to taste and adjust the seasoning here—a good vinaigrette should be punchy and balanced. The warm potatoes will absorb these flavors better than cool ones, which is why we're making this while they finish cooking.
4. Transfer the warm cooked potatoes from Step 2 to a large bowl. Add the sliced red onions, green onions, parsley, dill, and olives with capers. Pour the vinaigrette from Step 3 over everything and toss gently but thoroughly to coat all the potatoes evenly. Scatter the lemon zest over the top and fold it in gently. The warm potatoes will absorb the dressing beautifully, creating a flavorful, well-seasoned salad.
5. Let the salad sit for 10-15 minutes to allow the flavors to meld together and the potatoes to fully absorb the dressing. You can serve it warm right away, or let it cool to room temperature—both are delicious. Taste one more time and adjust seasoning if needed before serving.