I LOVE a good, traditional, mayonnaise-based potato salad. With pickles. Always some vinegar.
But this olive oil based option chock full of Castelvetrano olives and red wine vinegar should not be underestimated. It has become my go-to side dish to bring to a summer soiree and every single time I make it, I want to eat it all before I get to the party. It also gets a ton of compliments. The last place I brought it to, people kept describing it as a “refreshing” potato salad. I think that’s a good thing.
Here are the DEETS (this is an NYT cooking recipe…thank you NYT!).
RECIPE
INGREDIENTS:
-2 POUNDS SMALL (OR BABY) RED OR YUKON GOLD POTATOES ALL ABOUT THE SAME SIZE)
-2 TBS RED WINE VINEGAR
-1 TSP DIJON MUSTARD
-1/3 CUP OLIVE OIL
-SALT AND PEPPER
-1 CUP CASTELVETRANO OR OTHER GREEN OLIVES, PITTED & SMASHED (ABOUT 4 OZ)
-1 LARGE SHALLOT, THINLY SLICED
-2 TBS CAPERS, ROUGHLY CHOPPED
-3 TBS CHOPPED FRESH MINT
-3 TBS CHOPPED FRESH PARSLEY
PREPARATION:
STEP 1
PLACE THE POTATOES IN A LARGE POT; ADD 2 TSP 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.
STEP 2
WHILE THE POTATOES COOK, IN A LARGE BOWL, COMBINE THE VINEGAR AND MUSTARD WITH 1 TSP SALT AND 1/4 TSP PEPPER. SLOWLY WHISK IN THE OLIVE OIL. ADD THE OLIVES, SHALLOT, AND CAPERS, AND SET ASIDE TO MARINATE FOR 10 TO 20 MINUTES.
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 THEM TO THE BOWL WITH THE DRESSING. GENTLY COMBINE AND SET ASIDE TO COOL COMPLETELY, TOSSING OCCASIONALLY.
STEP 4
STIR IN THE MINT AND PARSLEY, ALONG WITH MORE SALT AND PEPPER TO TASTE, AND SERVE THE POTATO SALAD AT ROOM TEMPERATURE.
NOTES:
-I love the Castelvetrano olives in this. I’ve made it with other green olives but they’re not as bright and punchy as the Castelvetrano…if you can, stick with those.
-This is also a great salad to make a day ahead. It’s almost better the next day after the flavors have melded. I just wait to add the herbs until right before serving.
-Choose an olive oil that you LOVE. It’s a strong flavor in this salad so you’ll want to pick a good one. This one has been my favorite lately.
-While I think parsley and mint make this dish amazing, you can add any herbs you have on hand. I almost always add dill along with the others and the combo is delightful.
Have you made this one yet?
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