Roasted Potato and Green Olive Skillet Salad
Crisp potatoes, green olives, and herbs meet a lemony dressing in a warm skillet salad.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (117 reviews)
INSPIRED BY
This salad follows the sunny, briny flavors of a Mediterranean potato plate while using one skillet for the crisp finish. Fresh dill and lemon keep every bite lively.
Story
Warm potato salads are one of my favorite ways to make a side feel like the main event. The olives bring a little surprise, and the herbs make the skillet smell like summer even when the weather says otherwise. I like serving it right from the pan so everyone gets a few crisp edges. It is simple food with plenty of personality.
By Casey
Ingredients
- 1 1/2 lb baby Yukon Gold potatoes, halved
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp smoked paprika
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- 3 tbsp extra-virgin olive oil
- 1/2 cup pitted green olives, halved
- 1/4 cup chopped parsley
- 2 tbsp chopped fresh dill
Instructions
- Place the potatoes in a saucepan, cover with salted water, and bring to a boil. Cook for 8 minutes, until just tender, then drain and let them steam dry.
- Whisk the lemon juice, Dijon, garlic, and extra-virgin olive oil in a small bowl. Season with a pinch of salt and set the dressing aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes cut-side down, sprinkle with the salt and smoked paprika, and cook for 6 minutes until browned.
- Turn the potatoes and cook for 5 to 6 minutes more, stirring once, until the skins are crisp and the centers are tender.
- Take the skillet off the heat and add the olives, parsley, dill, and lemon dressing. Toss carefully so the potatoes stay intact and coated.
- Taste and adjust with more lemon juice or salt. Spoon the warm salad into a serving bowl and finish with extra herbs.
Chef Tips
- Let the boiled potatoes steam dry so they brown instead of sputtering in the skillet.
- Use Castelvetrano olives for a buttery flavor or Kalamata olives for a sharper finish.
- The salad is best warm but can be served at room temperature for a picnic.
- Add crumbled feta or toasted almonds when you want to turn it into a more filling plate.
Cook's Notes
- **Dry potatoes:** Let the boiled potatoes steam dry for a few minutes before they hit the skillet.
- **Crisp side:** Start cut-side down and resist moving them until the bottoms are browned.
- **Dressing:** Add it off the heat to keep the lemon flavor fresh.
- **Leftovers:** Refrigerate for up to 3 days and warm gently in a skillet or enjoy at room temperature.