Herby Potato Salad With Smashed Olives

By Lidey Heuck

Published June 17, 2021

Herby Potato Salad With Smashed Olives
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes, plus cooling
Rating
5(830)
Comments
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As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot’s bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they’ll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.

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Ingredients

Yield:6 servings
  • 2pounds small (or baby) red or Yukon Gold potatoes, all about the same size
  • Kosher salt and black pepper
  • 2tablespoons red wine vinegar
  • 1teaspoon Dijon mustard
  • ⅓cup olive oil
  • 1cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
  • 1large shallot, thinly sliced
  • 2tablespoons capers, roughly chopped
  • 3tablespoons chopped fresh mint
  • 3tablespoons chopped fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

265 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 4 grams protein; 487 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.

  2. Step 2

    While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and ¼ teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.

  3. Step 3

    When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.

  4. Step 4

    Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

Ratings

5 out of 5
830 user ratings
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Comments

mountainweaver

Italians often use "smashed" olives in salads. As a child my job was to smash... The tool of choice... a heavy bottle (in those days it was an empty milk bottle) Even if the olives have pits, they pop out when you smash them.

Jo

everyone loved this! Very easy and fast to make. Used the olives on hand which were Crespo green olives stuffed with anchovies. Used 2 cutting boards to squeeze them between and “smash” them. Vinaigrette does tend to absorbed by the potatoes.

Ruth P

This is a keeper! I prefer plain white or cider colored vinegars and made that substitution. The olives are wonderful. I am going to try this again, adding a few anchovies suggested below. — Partly for fun and also for curiosity, I looked at the substitution guide for capers and olives; nothing was suggested.

Kate

Delicious flavors, but didn't add the mint or capers because I didn't have any. Added celery for crunch. I definitely like a potato salad to have some CRUNCH! Would definitely make this again though!

ENLaw

I used what I had on hand: 1 lb gold potatoes, olives stuffed with garlic and jalapeño, and brown mustard. I halved the dressing then tasted the salad when it was cooling and it was too salty and it needed acid. I mixed a little more dressing using white wine vinegar and a squeeze of lemon and it balanced out nicely.

Janiceoutwest

Absolutely delicious! Used tarragon instead of mint but otherwise made it as written. Great flavor. Will definitely make it again

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