Potato Salad with Olives and Peppers
Brighten up your next meal with this vibrant Potato Salad with Olives and Peppers—a Mediterranean-inspired twist on a classic favorite! Made with tender Yukon Gold potatoes, crisp red and yellow bell peppers, and a medley of briny black and green olives, this dish is packed with color and bold flavors. Tossed in a zesty homemade vinaigrette of extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic, it delivers the perfect balance of tangy and savory. Fresh parsley and red onion add a refreshing herbal note and a touch of crunch, making this salad ideal for summer barbecues, picnics, or a flavorful side dish for your weeknight dinner. Easy to prepare in just 35 minutes and even better when chilled, this crowd-pleasing potato salad is the ultimate fusion of simplicity and sophistication. Elegant and satisfying, it’s a must-try for fans of Mediterranean cuisine and potato salad alike!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon Salt
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 0.5 cup Black olives (pitted and sliced)
- 0.5 cup Green olives (pitted and sliced)
- 0.5 small Red onion
- 0.25 cup Fresh parsley (chopped)
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic (minced)
- 0.25 teaspoon Black pepper
Instructions
Wash and peel the Yukon Gold potatoes, if desired. Cut them into 1-inch cubes.
Place the cubed potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to a gentle boil and cook for 12-15 minutes, or until the potatoes are fork-tender. Do not overcook, as they should hold their shape.
While the potatoes are cooking, dice the red and yellow bell peppers into small pieces. Slice the black and green olives. Finely chop the red onion and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and black pepper to create the vinaigrette. Adjust seasoning if needed.
Drain the cooked potatoes and let them cool slightly. Transfer them to a large mixing bowl.
Add the bell peppers, olives, red onion, and parsley to the bowl of potatoes. Pour the vinaigrette over the vegetables and gently toss to combine. Be careful not to break the potatoes.
Taste and adjust seasoning as needed. You can add a pinch of salt or more black pepper if desired.
Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve the potato salad chilled or at room temperature. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10099 mg | 439% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 13.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5210 mg | 111% | |
*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.
