This warm potato salad with olives is a spring/summer essential. No mayo, packed with herby freshness, ready in 35 minutes.
Tangy, herby, green-flecked potato salad is my go-to each year when summer rolls around. The combination of creamy baby potatoes, crunchy green veg, plus something salty and briny, and a simple vinaigrette, is just unbeatable.
If you’re a fan of Niçoise salad, this Mediterranean-inspired warm potato salad with olives and green beans is pretty much the simplified version.
Unlike American potato salad, there is no mayo; this salad has an olive oil-based dressing instead. It’s a perfect light dinner, the leftovers are great for lunch, and the lack of mayo makes it suitable for picnics, barbecues, and other outdoor occasions.
Why This Salad Works
- No mayo. Potato salad without mayo honors the integrity of its individual components, as opposed to unifying everything in goopy mayo and making it one-noted.
- Contrasting textures. Creamy potatoes, plus crunchy green beans and meaty olives, is such a satisfying combo.
- It’s beautiful! The pops of color from green beans and herbs make for a gorgeous springtime centerpiece.
Key Ingredients + Substitutions
- Potatoes: Golden baby potatoes have a creamy, waxy texture ideal for warm potato salad. If you can’t find any, use white/Yukon gold potatoes and cut them to a similar size.
- Green Beans: You can sub with asparagus or sugar snap peas for a similar vibe.
- Greek Olives: Pitted kalamata olives are ideal here. You can also use green/castelvetrano olives. Not a fan of olives? Try a mix of marinated artichokes and capers instead.
- Herbs: Dill and potatoes are a match made in heaven, but cilantro or parsley are great, too. Any herbs you have will work well here.
- Lemon Juice and Mustard: Cut through the richness of the potatoes.
- Olive Oil: Use the best quality oil you have since its flavor will come through in the salad.
How to Make Warm Potato Salad with Olives
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Boil the Potatoes
Place the chopped potatoes in a pot with water and salt. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently until they can be pierced easily with a knife, about 15 minutes.
Step 2: Add the Green Beans
When the potatoes are almost done, add the green beans to the pot and cook just until they’re bright green. Be careful not to overcook them; they should still have plenty of crunch. They only need about 3 minutes.
Step 3: Make the Dressing
While the vegetables are boiling, whisk up the olive oil, lemon juice, mustard, garlic, salt, and plenty of black pepper.
Step 4: Assemble the Salad
Drain the vegetables and return them to the empty pot. Let them stand for a minute or two to dry out a bit. Then add the dressing, olives, and herbs. Toss to coat, taste, and adjust the seasonings, if needed.
Tips to Make the Best Warm Potato Salad
- Don’t overcook the potatoes. After the water comes to a boil, reduce the heat to low and simmer them very gently. You should only see small bubbles on the surface – not a strong rolling boil. Gentle cooking prevents the potatoes from getting waterlogged.
- Dress while still hot. Make sure the potatoes are still hot when you add the dressing so they can absorb the flavors.
- Don’t be shy with flavorings. Classic potato salad relies on the richness of mayo for its flavor. This vegan version without mayo, on the other hand, gets all its oomph from olives and herbs.
Serving Suggestions
This salad works as a light dinner or as a side dish; it’s great for picnics, barbecues, and potlucks. Serve warm or at room temp. For a complete vegan meal, try it with marinated lentils, Italian tomato tofu, or chickpea flour “frittata”.
Make-Ahead Tips
Once combined, the salad will hold well for about 2 hours. If you want to prep it more than a few hours in advance, cook the potatoes and beans, and prep the remaining ingredients – but keep them separate. When ready to serve, re-heat the potatoes and beans, and combine them with the dressing, olives, and herbs.
More Summer Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.
The Full Recipe
Warm Potato Salad with Olives and Green Beans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This warm potato salad is a spring/summer essential. No mayo, packed with herby freshness, ready in 35 minutes.
Ingredients
- 1 1/2 pounds baby potatoes* (see note below)
- 2 1/4 teaspoons fine sea salt, divided
- 8 ounces green beans, trimmed and cut into 1 1/2-inch pieces
- 1 small garlic clove, grated, crushed, or minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice (or white wine/apple cider vinegar)
- 2 teaspoons Dijon or brown mustard
- Lots of coarsely ground black pepper
- 1 cup pitted and halved kalamata olives
- 1/4 cup finely chopped fresh herbs like cilantro, dill, and/or parsley
Instructions
- Halve or quarter the potatoes; they should be roughly 1-inch pieces. Place in a medium pot, add 2 teaspoons salt, and enough water to cover by about 2 inches. Cover and bring to a boil. Then reduce the heat to low and simmer gently until the potatoes can be pierced easily with a knife, being careful not to overcook them, 12 to 15 minutes.
- When the potatoes are about 3 minutes from being done, toss the green beans into the pot, and cook just until they’re bright green and the potatoes are creamy.
- Drain the vegetables, return them to the empty pot, and let stand for a minute to let them dry a little.
- While the vegetables are cooking, make the dressing. In a small bowl, combine the garlic, olive oil, lemon juice, mustard, lots of pepper, and the remaining 1/4 teaspoon salt. Whisk to combine.
- While the vegetables are still hot, pour the dressing into the pot, and add the olives and herbs. Toss to combine, taste, and adjust the seasonings, if needed.
- Transfer the salad to a serving platter. Serve warm or at room temp.
Notes
If you can’t find baby potatoes, use white/Yukon gold and cut them to a similar size.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 265
- Fat: 14.3 g
- Carbohydrates: 32.9 g
- Fiber: 7.1 g
- Protein: 4.2 g
Kacy Bickel says
This recipe was very easy to make. It’s nice and light but packed with flavor. So delicious! I will be making this all summer!
Alexandra Shytsman says
So glad you liked it, Kacy! 🙂