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Potato Salad with Olives, Scallions & Garden Herbs

Scott Phillips

Servings: eight.

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.


  • 3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Kosher salt
  • 1/4 cup best-quality white-wine vinegar
  • 1 Tbs. Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/3 cup chopped Kalamata olives
  • 1/3 cup very thinly sliced scallions, both white and green parts
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 3 Tbs. finely chopped fresh mint leaves

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 700
  • Carbohydrates (g): 35
  • Fiber (g): 4
  • Protein (g): 3


  • Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don’t overcook, or the potatoes will fall apart).

    Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

    Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they’re still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

    Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

    Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Make Ahead Tips

You can make this salad up to 12 hours ahead; just cover and refrigerate, and return to room temperature before serving.


Rate or Review

Reviews (3 reviews)

  • User avater
    tscholl | 07/12/2010

    A great recipe. I doubled it for a party and the potato salad was a hit. As the recipe says, feel free to experiment with the herbs; I used mint, thyme, marjoram, and a little basil from the garden, and more than this recipe calls for, but no one seemed to mind the brighter, fresher flavor. A sprinkling of capers makes a nice addition as well.

  • Elonios | 08/06/2008

    The first time I made this recipe I didn't have everything and thought it was just so so. But adding the fresh parsley (and I added basil) made the salad so much better. Also I had a few more olives the second time. This is a satisfying bright fresh summer potato salad. A nice change from mayo or german style potato salads.

  • Kurlysue8 | 07/20/2008

    I love making this potato salad! It has great flavoring, easy to make and is a hit every time I make it. Great for get togethers/BBQs or dinner at home. I definitely recommend!

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