Potato Red Onion Olive Salad
This Potato Red Onion Olive Salad is a vibrant and flavorful twist on the classic potato salad, perfect for any gathering or a quick side dish. Featuring tender baby potatoes, the sharp yet mellow sweetness of thinly sliced red onions, and the briny punch of Kalamata olives, this dish is packed with bold Mediterranean-inspired flavors. The light yet zesty dressing, made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic, ties everything together beautifully while giving the salad a fresh, tangy kick. A sprinkle of freshly chopped parsley adds a bright herbaceous note, making this salad a healthy, satisfying, and beautifully balanced choice. Whether served warm or chilled, this easy-to-make, gluten-free potato salad is sure to become a favorite at picnics, barbecues, or weeknight dinners.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 1 Red onion
- 100 grams Kalamata olives (pitted)
- 15 grams Fresh parsley
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 Garlic clove
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the baby potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook for 15-20 minutes or until they are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, peel the red onion and slice it thinly into half-moons. Place the onion slices in a bowl of cold water for 10 minutes to reduce their sharpness, then drain and pat dry.
Roughly chop the Kalamata olives and finely chop the fresh parsley. Set them aside.
In a small bowl, prepare the dressing by whisking together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic clove, salt, and black pepper.
Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size.
In a large mixing bowl, combine the potatoes, red onion slices, chopped olives, and parsley. Pour the dressing over the top and gently toss everything together until evenly coated.
Taste and adjust seasoning with additional salt or black pepper if needed.
Transfer the potato salad to a serving dish and serve immediately, or refrigerate for 1-2 hours to let the flavors meld before serving. Enjoy!
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
