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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

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

Directions

Step 1

Wash and peel the Yukon Gold potatoes, if desired. Cut them into 1-inch cubes.

Step 2

Place the cubed potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drain the cooked potatoes and let them cool slightly. Transfer them to a large mixing bowl.

Step 7

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.

Step 8

Taste and adjust seasoning as needed. You can add a pinch of salt or more black pepper if desired.

Step 9

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 10

Serve the potato salad chilled or at room temperature. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(1679.8g)

Amount per serving	% Daily Value*
Calories	1660.8

Total Fat 94.4g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 10098.6mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 27.5g	0%
Total Sugars 13.6g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 456.4mg	0%
Iron 15.8mg	0%
Potassium 5210.4mg	0%

*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.

Source of Calories

Fat: 47.9%

Protein: 6.0%

Carbs: 46.1%