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Potato salad is one of those timeless comfort dishes, but when you add black olives, something special happens. That briny, earthy kick from the olives cuts through the creaminess of the potatoes in a way that wakes up the whole dish. In this article, we’re going to show you how to make a delicious potato salad with black olives that’s anything but ordinary. From why this combo works to mistakes to avoid and what gives it that signature flavor boost, you’ll get the full scoop. If you’re looking for a reliable go-to side dish with bold personality, this is it.
The Origins and My Twist on Potato Salad with Black Olives
How I Discovered My Love for Potato Salad with Black Olives
I remember the first time I added black olives to my potato salad. It wasn’t fancy—it was a sunny spring Sunday in Portland, and I was prepping for one of those low-key backyard cookouts with a few friends and a table full of fresh produce. As I reached for the Dijon and herbs, my eyes caught a jar of glossy black olives sitting quietly in the fridge. I tossed a handful into the mix, thinking, “Why not?” The result was a complete surprise—potato salad with black olives wasn’t just good. It was different in the best possible way.
This unexpected combo reminded me of the bold flavors my mom used to blend into her lentil salads back in California. It’s not just the olives—it’s what they do to the potatoes. Their briny depth lifts the whole bowl. The creamy dressing hugs the olives, and every bite is a contrast of textures and flavors. Since then, this version has become my signature at every potluck, and it always ends up being the first empty bowl on the table. It even pairs beautifully with Mediterranean flavors like a vibrant black olive spread or next to a homemade slice of black olives pizza.
What Makes This Variation So Flavorful
It’s all about the contrast. Potatoes are naturally mild and starchy, so they need something sharp to give them edge. Enter the black olives—rich, salty, and slightly bitter. But it’s not just olives doing the heavy lifting here. Adding fresh parsley, green onions, tangy Dijon mustard, and just a splash of apple cider vinegar balances everything out. The result is a potato salad that’s full of bold personality but still incredibly easy to pull together.
This is the kind of dish that turns a regular meal into something memorable. Whether you’re serving veggie burgers or roasted portobellos, a side of this potato salad brings brightness and depth. And if you’ve got leftover ingredients from making recipes with black olive tapenade, those flavors will feel right at home next to it.
Building the Perfect Bite – Ingredients and Method for Potato Salad with Black Olives
Essential Ingredients You’ll Need
To get that bold-yet-balanced flavor, every ingredient matters. Here’s what goes into my version of this potato salad with black olives:
| Ingredient | Amount |
|---|---|
| Baby yellow potatoes | 2 pounds |
| Black olives (pitted and sliced) | 3/4 cup |
| Celery, finely chopped | 2 stalks |
| Scallions (green onions), sliced | 1/2 cup |
| Fresh parsley, chopped | 1/4 cup |
| Vegan mayo | 1/2 cup |
| Dijon mustard | 1 tablespoon |
| Apple cider vinegar | 2 teaspoons |
| Salt and black pepper | To taste |
These ingredients deliver layers of flavor—earthy, tangy, salty, and herby. The black olives bring depth while the mustard and vinegar balance the creaminess of the vegan mayo. Fresh herbs tie everything together beautifully.
Step-by-Step: Making Potato Salad with Black Olives
- Boil the potatoes:
Scrub your baby potatoes and place them in a large pot of salted water. Bring to a boil and simmer until the potatoes are fork-tender, about 12–15 minutes. Drain and let cool slightly. - Chop and prep:
While the potatoes cool, finely chop the celery, slice the scallions, and rough-chop the black olives. Don’t skimp on the parsley—it adds fresh brightness. - Make the dressing:
In a large bowl, whisk together the vegan mayo, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Taste and adjust acidity or seasoning as needed. - Combine everything:
Cut the warm potatoes into bite-sized halves or quarters. Gently toss them with the chopped veggies, olives, and parsley in the bowl with the dressing. - Chill and serve:
Let the salad chill for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve it alongside your favorite summer dishes, or even next to this black olives pizza for a Mediterranean-inspired table.
This recipe holds its own at any picnic or weekday dinner. It’s quick, practical, and delivers flavor without needing hard-to-find ingredients. Plus, it’s naturally gluten-free and totally plant-based.
Mistakes to Avoid When Making Potato Salad with Black Olives
Avoid These Potato Salad Missteps
Even a simple dish like potato salad can go off-track with small errors. Here’s a handy comparison of what to do—and what to skip—to keep your potato salad with black olives flavorful, not mushy or bland.
| Common Mistake | Simple Fix |
|---|---|
| Boiling potatoes too long | Simmer gently and check at 12 minutes—potatoes should be fork-tender, not falling apart. |
| Skipping seasoning the water | Salt your water like you would for pasta—it’s the first chance to season the potatoes from the inside. |
| Adding dressing to cold potatoes | Mix when warm so flavors absorb more deeply and evenly. |
| Overdressing or underdressing | Start with less dressing, then add more if needed after chilling. |
| Using dull ingredients | Boost with sharp Dijon, bright herbs, or briny black olives for depth and edge. |
These little tweaks can transform your salad from “just okay” to something your guests genuinely remember.
Expert Advice to Make It Even Better
If you’re ready to really sharpen your technique, this excellent potato salad mistakes guide from Epicurious dives deeper into what separates a bland batch from a flavor-packed favorite. It covers the science of texture and seasoning with practical tips—definitely worth a read if you’re refining your salad game.
And of course, adding chopped capers or folding in some crushed black olive tapenade at the end gives this recipe even more Mediterranean personality. Just don’t overmix—let the ingredients keep some character.
Creative Add-Ins & Smart Serving Ideas for Potato Salad with Black Olives
Flavorful Additions to Make It Your Own
Once you’ve mastered the basics, it’s time to get creative. Potato salad is forgiving and adaptable. Whether you want extra crunch, more brine, or a punch of heat, here are smart flavor boosters that won’t overpower your star ingredients—black olives and potatoes.
| Add-In | Flavor Boost |
|---|---|
| Sun-dried tomatoes (chopped) | Sweet-tart punch |
| Roasted red peppers | Smoky contrast |
| Capers or chopped cornichons | Bright acidity |
| Chopped fresh dill or basil | Fresh herbaceous lift |
| Crushed garlic or shallots (lightly sautéed) | Savory depth |
One of my favorite variations is folding in roasted green beans or crisp snap peas for texture. Want to go bold? Add a spoonful of your favorite black olives pizza topping into the dressing—like caramelized onions or herbed tapenade.
Serving Ideas That Go Beyond the Backyard BBQ
You might think potato salad lives only on picnic tables next to veggie burgers and watermelon slices, but it’s more versatile than that. Here are smart ways to serve it across meals:
- Mediterranean bowl: Layer it with hummus, roasted chickpeas, and greens.
- Grain salad companion: Serve alongside a farro or quinoa pilaf to balance warm grains with creamy potatoes.
- Tartine topping: Pile it onto crusty bread with a layer of black olive spread and crisp radish slices for a bold open-faced sandwich.
Leftovers? Stir in a handful of arugula or kale and eat it straight from the fridge. Honestly, this dish is one of the rare salads that improves with a little time—so don’t be afraid to make it ahead.
FAQs About Potato Salad with Black Olives
Can you add olives to potato salad?
Absolutely. Black olives add a rich, briny depth that pairs beautifully with the creaminess of potatoes. They break up the texture and cut through the dressing with just enough salt to wake everything up. For best results, use pitted and sliced olives and stir them in while the potatoes are still slightly warm so the flavors meld.
What to add to potato salad to make it taste better?
To upgrade any potato salad, layer in flavor and texture. Try a mix of Dijon mustard, apple cider vinegar, chopped fresh herbs, and finely diced vegetables like celery or scallions.
What are some common mistakes to avoid when making potato salad?
Overcooking or undercooking the potatoes, skipping seasoning the water, and dressing cold potatoes top the list. Avoid watery or over-mixed dressings and dull flavor bases.
How do you make Paula Deen’s potato salad?
Paula Deen’s classic version includes mayonnaise, hard-boiled eggs, sweet pickle relish, and russet potatoes. While rich and nostalgic, it’s a very different flavor profile from this briny, herb-forward plant-based version. You can borrow inspiration from her style—like adding chopped pickles or using slightly mashed potatoes—but keep it plant-powered by swapping in vegan mayo and skipping eggs.
Conclusion: A New Go-To Potato Salad with Real Character
Potato salad with black olives is more than just a side dish—it’s a bold, satisfying recipe that knows exactly what it’s doing. Briny olives bring out the best in creamy potatoes, and the right mix of herbs, mustard, and crunch ties everything together into something that works year-round. Whether you’re serving it at a backyard gathering or loading it onto an open-faced sandwich, this is the kind of salad that never bores.
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Potato salad with black olives
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Creamy, briny, and full of character, this potato salad with black olives is the ultimate plant-based twist on a picnic classic.
Ingredients
2 pounds baby yellow potatoes
3/4 cup black olives, pitted and sliced
2 stalks celery, finely chopped
1/2 cup scallions, sliced
1/4 cup fresh parsley, chopped
1/2 cup vegan mayo
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
Salt and black pepper to taste
Instructions
1. Place potatoes in a large pot of salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender.
2. Drain and let the potatoes cool slightly. Cut into halves or quarters.
3. Chop celery, scallions, parsley, and slice the black olives.
4. In a large bowl, whisk together vegan mayo, Dijon, vinegar, salt, and pepper.
5. Add potatoes, chopped veggies, and olives to the bowl. Toss gently to combine.
6. Chill in the fridge for at least 30 minutes before serving.
Notes
Toss potatoes while they’re still warm to absorb more flavor.
Use high-quality black olives like Kalamata for best results.
Make up to 2 days ahead—flavor improves with time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad with black olives, plant-based potato salad, vegan picnic salad