Casey's Warm Potato and Green Olive Salad with Mustard Herb Vinaigrette
Tender warm potatoes soak up a tangy mustard vinaigrette with green olives, parsley, and dill.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (128 reviews)
INSPIRED BY
An original potato side inspired by the briny olive salads and mustardy warm potatoes on family-style dinner tables.
Story
My mother always dressed potatoes while they were warm, and I still follow that little bit of kitchen wisdom. The mustard and vinegar settle into the tender edges, while the olives bring enough salt that the bowl does not need much else. I make this when dinner needs a side that can sit on the counter while the rest of the meal comes together. A handful of herbs makes it taste fresh even after a busy day.
By Casey
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 1 teaspoon kosher salt, divided
- 1/4 cup extra-virgin olive oil
- 1/2 cup pitted green olives, roughly chopped
- 1 small shallot, finely minced
- 1 tablespoon grainy mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon black pepper
Instructions
- Put the potatoes in a saucepan, cover with cold water by 1 inch, and add 3/4 teaspoon salt.
- Bring to a boil, lower to a steady simmer, and cook for 12 to 15 minutes until a knife slides easily into the largest potato.
- Meanwhile, whisk the olive oil, shallot, mustard, vinegar, honey, lemon zest, pepper, and remaining salt in a large serving bowl.
- Drain the potatoes well and let the steam escape for 1 minute.
- Add the warm potatoes and olives to the bowl, then toss gently so the dressing coats the cut sides.
- Fold in the parsley and dill, taste for seasoning, and serve warm or at room temperature.
Chef Tips
- Start potatoes in cold water so the outside and center cook at the same pace.
- Toss them with the vinaigrette while warm, when they absorb the most flavor.
- Use a mix of green olives if you like, but taste before adding extra salt.
- The salad can be made a few hours ahead; add a drizzle of olive oil before serving if it looks dry.
Cook's Notes
- **Potatoes:** Check the largest piece with a thin knife before draining.
- **Dressing:** Toss the potatoes while warm so they take in the vinaigrette.
- **Ahead:** Refrigerate leftovers for up to 3 days and bring them toward room temperature before serving.