Potato Salad with Olives: A Nostalgic Delight
Potato salad is that iconic dish that holds memories of sun-soaked picnics and backyard barbecues, often mingling with the delightful laughter of loved ones. This Potato Salad with Olives is not just a side dish; it’s an experience wrapped in the creamy texture of tender baby potatoes tossed with the briny burst of olives. The flavors whisk you away to warm family gatherings, evoking nostalgia with every chilled bite. Fast to prepare and effortlessly pleasing, this recipe is bound to be a hit with both kids and adults alike, making it a must-try in your culinary repertoire.
Craving Something Heartwarming?
Have you ever felt that warm, fuzzy sensation as you reminisce about your favorite summer gatherings? What if I told you that you could recreate a part of those cherished moments in your kitchen? With this Potato Salad with Olives, you won’t just satisfy your hunger; you’ll awaken your senses and spark delightful memories. Are you ready to dive into a bowl of joy?
Why You’ll Love This Recipe
This Potato Salad with Olives brings several enticing benefits to your table:
Easy Prep: With minimal ingredients, you’ll be able to whip up this dish faster than you can say "summertime!"
Healthy and Satisfying: Packed with wholesome potatoes and olives, it’s not just a salad—it’s good for the soul.
Crowd-Pleaser: It caters to a wide range of palates, making it an excellent choice for gatherings and celebrations.
Minimal Ingredients: No complicated steps here! Just simple, fresh ingredients that pack a punch harmoniously.
Ingredients
1 lb baby potatoes or small new potatoes, boiled
1 cup pitted olives (Kalamata, green, or black)
2-3 tablespoons fresh parsley, chopped
2 1/2 tablespoons extra virgin olive oil
1 tablespoon vinegar (apple cider or white vinegar)
2 small garlic cloves, grated
1/2 teaspoon Dijon mustard
1/2 teaspoon fine sea salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
1/4 teaspoon chili flakes (or cayenne pepper, or to taste)
Imagine the satisfying pop of baby potatoes yielding to your fork, coated in a luscious dressing that rouses the senses. The interplay of briny olives, the fresh hint of parsley, and the aromatic kick from garlic creates an enticing experience that simply begs to be savored!
Timing
Whether you are in the mood for something fast and indulgent or prefer the slow, luxurious build-up of flavors, this recipe caters to both desires. It only takes about 30 minutes from start to finish, allowing you to enjoy its comforting allure without the wait.
Step-by-Step
Begin by cutting the potatoes into chunks, about 1-inch pieces, leaving the peel on for added texture and nutrients if you desire.
Place those beautiful potato pieces into a pot, covering them with cold salted water. Bring to a rollicking boil, then reduce the heat and let them simmer for about 5 minutes, or until they are just tender.
Drain the cooked potatoes and transfer them to a large salad bowl, letting the warmth embrace them.
Add in the luscious, briny olives and the vibrant, chopped parsley, enhancing both color and flavor.
For the dressing, take a jar and combine the olive oil, vinegar, grated garlic, Dijon mustard, salt, pepper, and chili flakes. Shake it until you achieve a beautiful emulsion.
While the potatoes are still hot or very warm, pour the dressing over the salad, allowing those delightful flavors to soak in better.
Gently toss everything together until it’s well combined, and feel free to taste and adjust the seasoning to your liking.
Whether you serve this warm, at room temperature, or chilled, it remains delicious for up to 3-4 days in the refrigerator.
This is a dish you can almost feel—its creamy notes mingling with the briny olives while the aromatic spices spin around your nerves, igniting your taste buds!
Nutritional Information
Typically, a serving of this Potato Salad with Olives packs around 250 calories. While this dish is indulgent, it’s also filled with nutrients from the fresh vegetables and wholesome ingredients. By enjoying this dish in moderation, you can relish the flavors without guilt.
Healthier Alternatives
For those looking to reduce calories or sugar, consider these delightful swaps:
- Use Greek yogurt in place of some or all of the olive oil for a creamy texture with fewer calories.
- Substitute traditional Dijon mustard with a low-sodium version for a healthier dressing.
- Opt for sweet-smoked paprika as an alternative to chili flakes for a milder kick.
Serving Suggestions
This Potato Salad with Olives is so versatile! It pairs wonderfully with grilled meats, making it perfect for summer barbecues or holiday celebrations. For a uniquely indulgent twist, imagine serving it alongside a scoop of creamy ice cream for dessert—yes, both can complement each other beautifully!
Common Mistakes
Before you dig in, here are a few common issues to avoid:
Over boiling the potatoes: This can lead to a mushy texture! Aim for tender, yet firm potatoes for that perfect bite.
Not letting the potatoes cool: Tossing them with the dressing too early can lead to a flavor imbalance.
Forgetting to taste the seasoning: Adjusting salt and spices ensures your salad is bursting with flavor.
Storing Tips
Any leftovers? Fear not! Here’s how to store them for later:
- Place any surplus in an airtight container and keep it refrigerated. This delightful salad stays fresh for 3-4 days.
- For longer storage, try freezing individual portions. Just ensure to thaw in the fridge overnight before serving.
Tempting You to Create This Dish ASAP
This Potato Salad with Olives is more than just a dish; it’s a celebration of flavors and memories. Bursting with vibrant ingredients, it’s quick to make and will undoubtedly spark joy at your table. Don’t wait—indulge your cravings for nostalgia today by whipping up this salad!
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into smaller chunks to ensure even cooking.What type of olives work best?
Kalamata, green, or black olives all work well—choose your favorite!Can I add additional vegetables?
Definitely! Chopped bell peppers or green beans can add extra color and crunch.Is this dish gluten-free?
Yes, all ingredients are gluten-free, making it a safe choice for gluten-sensitive diets.Can I prepare this salad in advance?
Yes! It tastes even better after marinating in the fridge for a few hours or overnight.
Indulge in the warmth and flavors of summer by trying out this Potato Salad with Olives!
Print
Potato Salad with Olives
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A nostalgic potato salad featuring tender baby potatoes and briny olives, perfect for summer gatherings.
Ingredients
- 1 lb baby potatoes or small new potatoes, boiled
- 1 cup pitted olives (Kalamata, green, or black)
- 2–3 tablespoons fresh parsley, chopped
- 2 1/2 tablespoons extra virgin olive oil
- 1 tablespoon vinegar (apple cider or white vinegar)
- 2 small garlic cloves, grated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 teaspoon chili flakes (or cayenne pepper, or to taste)
Instructions
- Begin by cutting the potatoes into chunks, about 1-inch pieces, leaving the peel on for added texture and nutrients.
- Place those beautiful potato pieces into a pot, covering them with cold salted water. Bring to a rollicking boil, then reduce the heat and let them simmer for about 5 minutes, or until they are just tender.
- Drain the cooked potatoes and transfer them to a large salad bowl, letting the warmth embrace them.
- Add in the briny olives and the vibrant, chopped parsley.
- For the dressing, combine olive oil, vinegar, grated garlic, Dijon mustard, salt, pepper, and chili flakes in a jar and shake until emulsified.
- While the potatoes are still hot or very warm, pour the dressing over the salad.
- Gently toss everything together until it’s well combined, and adjust seasoning to your liking.
- Serve warm, at room temperature, or chilled. This salad remains delicious for up to 3-4 days in the refrigerator.
Notes
Taste and adjust the seasoning before serving. This salad is versatile and pairs well with grilled meats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
