Simple Potato Salad

This refreshing simple potato salad features tender new potatoes tossed with sharp red onions, briny black olives, and a medley of fresh herbs, all brought together with a light, zesty dressing. It’s a fuss-free, flavour-packed side that’s perfect for warm days or casual get-togethers.

Prep Time 15

Cook Time 20

Total Time 35

Servings Portions

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

Serving Suggestions for the simple potato salad:

Pair with grilled chicken skewers, lemony baked fish, or seared steak for a satisfying summer meal.
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.

Nutrition