Sometimes, the most unassuming dishes are the ones that leave a lasting impression. A Simple Potato Salad is a classic that many of us grew up with – often creamy, sometimes overly tangy, and occasionally a bit too heavy on the mayonnaise. But today’s version is none of those things. It’s light, vibrant, and refreshingly simple – a Mediterranean-inspired twist on the familiar, made with just a handful of ingredients that each bring their own personality to the table.
The backbone of this dish is, of course, the humble new potato. Small, waxy, and tender, these little gems have a natural sweetness and a creamy bite that works beautifully in salads. When gently boiled until just tender, they hold their shape well, making them ideal for tossing without falling apart. There’s no need to peel them – their skins are thin and packed with flavour, adding texture and a rustic feel to the salad.
Next up: red onions. Sharp and slightly sweet, they offer a necessary contrast to the mellow potatoes. Thinly sliced, they deliver just the right amount of bite and colour. Soaking them briefly in cold water or a splash of vinegar can help soften their intensity if you’re not a fan of strong onion flavour, but I personally enjoy that little zing they bring – it cuts through the richness and keeps things bright.
Then there are the black olives. Their salty, earthy taste adds depth and a distinctly Mediterranean touch. I like to use pitted Kalamata olives, roughly chopped, so you get bursts of briny goodness in every few bites. They elevate the dish from being just a side to something that feels a bit more special – a little more deliberate.
To bring it all together, a generous scattering of fresh herbs makes all the difference. Think flat-leaf parsley, dill, or even a bit of chopped chives. Herbs aren’t just garnish here – they breathe life into the salad, adding freshness and a faint grassy note that complements the other ingredients beautifully. If you’re feeling adventurous, a few mint leaves wouldn’t go amiss either.
Finally, everything is gently tossed in a light dressing. No mayonnaise, no heavy cream – just a drizzle of olive oil, a splash of white wine vinegar or lemon juice, a touch of mustard, and some seasoning. It’s subtle, designed to highlight the natural flavours rather than mask them. The dressing clings to the potatoes, seeping into the warm spuds just enough to infuse them with a bit of sharpness and sheen.
What I love most about this simple potato salad is its adaptability. It’s equally at home at a summer barbecue or packed up for a simple weekday lunch. Serve it alongside grilled chicken, fish, or even just a crusty slice of sourdough – and you’ve got a meal that feels both comforting and contemporary.
And while the ingredients are few, the flavour is anything but minimal. Every element plays its part: the creamy potatoes, the crisp onion, the briny olives, the garden-fresh herbs, and the zesty dressing. It’s a dish that reminds us how satisfying simplicity can be when the right ingredients are allowed to shine. However if you want to add more ingredients then I’ve added a few perfect suggestions below the recipe for your to try.
This simple potato salad is proof that you don’t need extravagance to impress – just good food, prepared with care. Whether you’re feeding a crowd or just yourself, it’s the kind of dish that brings a little brightness to any plate.
Simple Potato Salad
Ingredients
- 500 g new potatoes halved if large
- ½ small red onion thinly sliced
- 75 g pitted black olives Kalamata, roughly chopped
- 2 tbsp fresh parsley chopped dill or chives
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the new potatoes in a pot of salted water. Bring to a boil and cook for 15–20 minutes, or until tender but not falling apart. Drain and let them cool slightly.500 g new potatoes
- While the potatoes cook, slice the red onion thinly. If you prefer a milder taste, soak the slices in cold water or a splash of vinegar for 5–10 minutes, then drain.½ small red onion
- In a small bowl, whisk together the olive oil, white wine vinegar or lemon juice, Dijon mustard, salt, and pepper.2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, salt, freshly ground black pepper
- In a large bowl, combine the warm (not hot) potatoes with the red onion, olives, and fresh herbs.75 g pitted black olives, 2 tbsp fresh parsley
- Drizzle over the dressing and gently toss to coat everything evenly.
- Taste and adjust seasoning if needed. Serve warm or at room temperature, or refrigerate and serve chilled.
Notes
It’s also great alongside veggie quiches, hard-boiled eggs, or as part of a picnic spread with crusty bread and cheese. Optional Additions for your Simple Potato Salad (Still Keeping It Light and Balanced):
- Capers – Add a few teaspoons for a tangy, salty burst that pairs well with the olives and herbs.
- Crumbled Feta or Goat’s Cheese – Adds a creamy, tangy contrast, especially if you’re serving this with Mediterranean-style mains.
- Cherry Tomatoes (halved) – For a pop of colour and juicy sweetness.
- Cucumber (deseeded and chopped) – Brings a refreshing crunch and works well if you’re serving the salad chilled.
- Hard-Boiled Eggs (quartered) – For extra protein and a slightly retro vibe, especially lovely for lunch platters or picnics.
- Green Beans (lightly blanched) – If you want to turn the salad into more of a complete dish with varied textures.
- Spring Onions or Shallots – As a gentler alternative to red onions or as an extra layer of onion flavour.
- A pinch of smoked paprika or a dash of chilli flakes – To introduce a subtle kick or smoky note.
15 comments
perfect
I added a few cherry tomatoes for colour — perfect side for our barbecue.
Such a refreshing take on potato salad! Loved the briny olives and the lightness of the dressing.
Great balance of flavours
The red onions give it a nice sharpness, and I loved how the potatoes soaked up the dressing.
Delicious, especially served slightly warm. The olives give it a real Mediterranean twist — I’d recommend using good quality ones.
Honestly one of the nicest potato salads I’ve made. No heavy mayo, just fresh herbs and zingy dressing — exactly what I wanted with grilled chicken.
Definitely keeping this recipe for summer gatherings.
This was a hit at our family picnic. Light, fresh, and so easy to make.
Simple but packed with flavour. I never thought to add olives to potato salad before, but they work so well.
Lovely dish . Next time, I’ll try adding a few hard-boiled eggs.
I made this to go with grilled fish, and it was perfect! The lemony dressing and herbs really lifted the whole plate.
Lovely
Simple, quick, and very tasty. I used dill and parsley, which worked beautifully.
Nice flavours but I felt it needed something extra — maybe a handful of capers or a bit of feta.