Potato salad with olives

Potato salad with olives
Preparation time
15 mins
Cooking time
30 mins
6 people

Potato salad with olives.

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.


Potato salad with olives



  • 500 g young potatoes
  • 150 g of black olives
  • 1 red sweet onion
  • 1 bunch of any greenery
  • 1 tsp wine vinegar
  • 7080 ml olive oil
  • 0.5 tsp crushed pepper and Jeera
  • pinch of hot red pepper
  • salt


  1. Potato wash brush. Pour boiling water, add salt and boil until cooked, about 20 min. Pat Dry. Leave small potatoes as is,those that are larger, cut them into halves or quarters.
  2. For the filling, mix the vinegar with salt, olive oil and spices. Pour over warm potatoes and mix.
  3. Cut onions into very thin rings or half rings. Chop the greens. Olive remove the bones. Mix potatoes, olives, herbs and onion and serve the salad warm or cold.

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