Potato Salad with Olive Vinaigrette Recipe

Name: Potato Salad with Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small potatoes, such as red or Yukon Gold, scrubbed; 1/2 garlic clove; 1/2 cup pitted kalamata olives; 1/4 cup fresh flat-leaf parsley leaves; 2 teaspoons capers; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice, plus more for seasoning; Salt; Freshly ground pepper; 1 bunch scallions, thinly sliced; 1/2 cup mixed fresh herbs, such as tarragon, parsley and chives, chopped

Servings: persons

1 1/2 pounds small potatoes, such as red or Yukon Gold, scrubbed
1/2 garlic clove
1/2 cup pitted kalamata olives
1/4 cup fresh flat-leaf parsley leaves
2 teaspoons capers
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice, plus more for seasoning
Salt
Freshly ground pepper
1 bunch scallions, thinly sliced
1/2 cup mixed fresh herbs, such as tarragon, parsley and chives, chopped

1
In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.
2
Add the potatoes to the basket, cover and steam until tender, 25 to 30 minutes.
3
Remove the potatoes, set aside on a plate and let cool until slightly warm.
4
Meanwhile, in the bowl of a mini food processor, pulse the garlic until finely chopped.
5
Add the olives, parsley and capers and pulse to a chunky paste.
6
Add the olive oil and 2 tablespoons lemon juice and process until almost smooth.
7
Season the vinaigrette with salt and pepper.
8
Halve the potatoes, then slice 1/4 inch thick.
9
In a bowl, combine the potatoes and scallions.
10
Add the vinaigrette and mix until coated.
11
Add the chopped herbs and mix again.
12
Season with salt, pepper and more lemon juice.
13
Let the vinaigrette stand for a few minutes to blend the flavors, then serve.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds small potatoes, such as red or Yukon Gold, scrubbed, 1/2 garlic clove, 1/2 cup pitted kalamata olives, 1/4 cup fresh flat-leaf parsley leaves, and more.

Yes, Potato Salad with Olive Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad with Olive Vinaigrette

How did you like this recipe?

Frequently Asked Questions