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This no-frill potato salad with olives is super simple to whip up, economical and full of BIG flavor. The soft potatoes are tossed with a garlic vinaigrette, parsley, chili flakes and plenty of juicy olives.
Make it for lunch, picnic, and potlucks. It’s also vegan, gluten free, and keeps well for days!
This simple rustic salad with olives is inspired by one I tried in Southern Italy years ago. I love its spicy-tangy dressing, the texture, every bite bursts with delicious olives and bold flavor.
It’s the perfect mix of comfort and deliciousness, a scrumptious salad where the olives are the stars of the show!
In this easy recipe, the soft potatoes and the olives are tossed in a tangy garlic vinaigrette while hot so they absorb all the flavour. They’re then showered with fresh parsley and chili flakes.
The end result is a salad with vibrant flavors and array of textures. It can be enjoyed warm, at room temperature, and even chilled and it would make the perfect side to accompany a barbecue ensemble.
List of the ingredients
- Pitted olives (any color)
- Fresh parsley
- Extra virgin olive oil
- Cider vinegar or white vinegar
- Dijon mustard
- Chili flakes
- Salt & pepper
How to make this salad with olives
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Place the boiled potatoes and olives in a salad bowl.
- Make the dressing by shaking the ingredients in a glass jar until emulsified.
- Add the parsley to the bowl.
- Pour the dressing and toss until well combined. You can serve it warm, chilled or at room temperature. Enjoy!
Recipe notes & tips
Olive salad ingredients & substitutions
Olives: use good-quality olives, jarred olives in olive oil or brine are fine. I used both pitted Kalamata olives and pitted green olives to mix the colors and the flavors. Also these flavorful spicy olives work beautifully in the recipe.
Potatoes: I prefer baby potatoes or small new potatoes for this salad with olives, but any potatoes for salads will do. I usually peel them, but you’re more than welcome to keep the skin on if you would like, especially if you use baby potatoes or Yukon.
Vinaigrette: a combo of good-quality extra virgin olive oil, cider vinegar, Dijon mustard (although it’s missing in the picture!), garlic, salt and pepper. You can substitute apple cider vinegar with white vinegar if you wish.
Herbs: fresh parsley to add a hit of green and fresh flavour. I tried the same recipe with fresh dill, it works, but my preference still goes to parsley.
Chili flakes: this potato salad with olives is loaded with big flavor including chili flakes. Use more if you like, or skip it if spicy is not your thing.
Fancy some add-ins or variations?
I’m a huge fan of salads with olives and love experimenting with different delicious ways to make them. I love the potatoes in this recipe because they are the blank canvas, they absorb the flavor from the vinaigrette and let the olives shine.
But you can swap potatoes for tomatoes, finely sliced lettuce, or diced cucumber if you prefer to reduce the carb content.
You can also add the protein of your choice, from shredded chicken or plant-based protein such as canned white beans (cannellini are my favs!).
More recipes featuring olives?
While we talk about olive, you should know that we love them around here! Here are a few more favorite recipes:
- Pasta with olives
- Focaccia with olives
- Mediterranean bean salad
- Greek pizza with feta
- Spicy chickpea salad
- Cannellini bean salad
- Pasta with pepper
- Olive pizza
If you make this salad with olives and potatoes, or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
Potato Salad with Olives
Salad with olives and potatoes
- 1 lb (450 grams) baby potatoes or small new potatoes, boiled
- 1 cup (140 grams) pitted olives (Kalamata, green or black)
- 2-3 tablespoons fresh parsley, chopped
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon vinegar (apple cider or white vinegar)
- 2 small garlic cloves, grated
- ½ teaspoon Dijone mustard
- ½ teaspoon fine sea salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- ¼ teaspoon chili flakes or cayenne pepper, or to taste
- Cut the potatoes into chunks, about 2.5cm / 1" pieces (you can leave the peel on if you wish, especially if you use baby potatoes or Yukon).
- Place the potatoes in a pot, cover with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer and cook for about 5 mins or until just cooked. Drain immediately, then transfer to a salad bowl.
- Add the olives and the chopped parsley to the bowl.
- Make the dressing by shaking all the ingredients in a jar until emulsified.
- Pour the dressing over the salad while the potatoes are still hot or very warm, (that's when they absorb all the flavor from the dressing), add the chili flakes and toss gently until well combined.
- Taste and adjust the seasoning to your liking if needed and serve it warm, at room temperature, or chilled. It keeps well for days.