Unlike heavy mayonnaise-based potato salads, this version is light, fragrant, and packed with layers of flavor. The smashed olives lend a subtle saltiness and depth, while the herbs — parsley, dill, and mint — add freshness that complements the buttery potatoes beautifully. The vinaigrette ties it all together with brightness and zing, making it ideal for summer picnics, grilled dishes, or even as a standalone lunch. It’s simple yet elegant, balancing rustic textures with vibrant aromatics.
Yield: 4 to 6 servings
Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 2 pounds baby or new potatoes, halved
- Kosher salt, for cooking and seasoning
- ½ cup pitted green olives (such as Castelvetrano)
- ¼ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- Juice and zest of 1 lemon
- 1 small shallot, finely minced
- 1 small garlic clove, grated or minced
- Freshly ground black pepper, to taste
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
Preparation
Step 1
Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. Drain and let cool slightly.
Step 2
In a large bowl, whisk together olive oil, mustard, red wine vinegar, lemon juice and zest, shallot, garlic, and a pinch of salt and pepper.
Step 3
Using the flat side of a knife or the bottom of a cup, gently press the olives until they split open into rough chunks. Add them to the bowl with the dressing.
Step 4
Add the warm potatoes to the bowl and toss gently until well coated in the vinaigrette. The warmth helps the potatoes absorb the flavors. Fold in the chopped parsley, dill, and mint. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Step 5
Serve warm, at room temperature, or chilled after 1 hour in the fridge for a more developed flavor.