This Potato Salad with Olives is an easy and flavourful side dish. Tender new potatoes are combined with salty green olives and a bright, flavor packed olive dressing. Easy enough for a weeknight meal or for meal prep, but also makes a great side for a summer picnic or bbq.
This Olive potato salad is a a lighter option from the classic, mayo based recipes. The new potatoes tossed in a lemony olive design with parmesan cheese. Another no mayo potato salad to try in this Greek Potato Salad or this Grilled Potato and Green Bean Salad.
This olive oil potato salad is an easy to make, serve it slightly warm or at room temperature. It makes a delicious side served with other vegetables like Sautéed zucchini with tomatoes, or with Greek Zucchini and Quinoa Fritters or a fresh and crispy Cucumber and red onion salad.
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Ingredients
This Green olive potato salad is easy to make with just a few ingredients listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Small new potatoes, small new potatoes or baby potatoes, choose a waxy (firm) potato that will hold together when boiled. Either scrub or peel the potatoes and then depending on the size, cut them in half or quartered them. Aim for the same size pieces, so they cook evenly.
- Green olives, Castelvetrano, or green olives of choice.
- Fresh parsley, fresh herbs ads so much flavor.
Olive dressing
- Pitted green olives, Castelvetrano, or green olives of choice.
- Extra virgin olive oil, use a good quality olive oil for fruity flavor.
- Lemon juice, freshly squeezed juice will taste best for a lovely lemon flavor.
- Fresh parsley, fresh herbs pairs great with the rest of the ingredients in this dressing.
- Parmesan cheese, or pecorino romano. For the best flavor, use freshly grated Parmesan rather than pre grated Parmesan. It melts slightly into the dressing and coats the potatoes beautifully.
- Garlic, gives this dressing a punch of flavour.
- Salt and ground black pepper
See recipe card for quantities.
Instructions
This Olive potato salad is easy and fast to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Cut the potatoes in half, or if they are large, quarter them. Boil the potatoes.
- Step 2: Add all the ingredients for the olive dressing to a food processor or blender.
- Step 3: Pulse until all the ingredients are finely chopped, but not smooth. Taste and season with salt and pepper.
- Step 4: When the potatoes are fork tender, let them steam dry for a few minutes.
Step 5: Add the warm potatoes serving bowl with the whole olives and drizzle over the dressing.
Step 6: Gently toss to coat the potatoes with the dressing. Taste and add season with more salt and black pepper. Top with some extra chopped parsley and parmesan cheese if desired.
Hint: Let the potato salad marinate for an hour for the best flavor. It tastes even better the next day. Serve with some crusty bread like this No knead olive bread to soak up the olive dressing.
Substitutions and Variations
- Vegan – To make this a vegan potato salad, use a vegan parmesan cheese alternative.
- Cheese: Pecorino Romano can be used instead of Parmesan for a saltier, more pronounced flavor. It is also a little more budget friendly.
- Onion: Stir in some sliced red onion or spring onions for some crunch and flavor.
- Spicy – For a hint of spice to this potato salad, top with some red pepper flakes to taste.
Green olives for this potato salad
Use your favourite green olives that are pitted. You can also use other kinds of olives like Kalamata olives or a mixture of your favorite olives. Marinated olives are also a great option. Listed below are my favorit options:
- Castelvetrano – These olives are mild, buttery and slightly sweet with a firm texture.
- Manzanilla – A classic Spanish green olive. Briny, slightly tangy and with a firm texture.
- Gordal – A large Spanish olive with a firm texture and a mild, slightly bitter flavor.
- Nocellara del Belice – Italian green olives that are buttery, fruity and mildly salty.
- Picholine – French olives that are crisp, with a slightly nutty flavor.
Storage
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. Give the salad a good stir before serving and add a squeeze of fresh lemon juice to brighten up the flavors if desired.
I don’t recommend freezing this potato salad. Potatoes become watery or grainy after freezing and thawing, change the texture of the salad. For the best results, make it fresh and enjoy it within a few days.
Top Tip
Boil the potatoes until just cooked through and tender, but not falling apart. This way they hold their shape in the potato salad. Toss the potatoes with the dressing while they are still slightly warm. When the potatoes are still warm, they will absorb the dressing much better than cold potatoes.
FAQ
New potatoes, small, waxy potatoes or baby potatoes work well because they hold their shape well after cooking, while still having a creamy texture. Avoid potatoes that become very floury or fall apart easily.
Yes. This potato salad can be made ahead of time and stored in the fridge. Leting it sit will also let the flavors develop.
Let the olive potato salad sit at room temperature for about 30 min before serving for the best flavor and texture.
Yes, it is a vegetarian potato salad. Double check the parmesan cheese to ensure you are using a vegetarian variety. To make this a vegan potato salad, use a vegan parmesan cheese alternative.
Potato salad recipes
Pasta salads
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This Potato Salad with Olives is an easy and flavourful side dish. Tender new potatoes are combined with salty green olives and a bright, flavor packed olive dressing. Easy enough for a weeknight meal or for meal prep, but also makes a great side for a summer picnic or bbq.
- 2 pounds small new potatoes, or baby potatoes, scrubbed and cut in half or quartered, depending on size
- ½ cup green olives like Castelvetrano
- ½ cup pitted green olives, like Castelvetrano
- ½ cup extra virgin olive oil
- 3 tablespoons lemon juice
- ½ cup fresh parsley
- ¼ cup parmesan cheese, or pecorino romano, grated
- 2 garlic cloves, roughly chopped
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
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Cut the potatoes in half, or if they are large, quarter them.
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Add the potatoes to a large pot of salted water. Bring water to a boil, then lower the heat and simmer for about 10-15 mins, depending on the size of the potatoes. The potatoes should be just fork tender.
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Drain the potatoes and let them steam dry, uncovered, for about 5 minutes.
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While the potatoes are cooking, add all the ingredients for the dressing in a blender or food processor. Pulse until all the ingredients are finely chopped, but not smooth.
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Add the warm potatoes serving bowl with the whole olives and drizzle over the dressing. Gently toss to coat the potatoes with the dressing. Taste and add season with more salt and black pepper. Top with some extra chopped parsley and parmesan cheese if desired.
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Let the potato salad marinate for an hour for the best flavor. It tastes even better the next day!
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