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