Potato Salad with Herbs & Olives

Serves 4-6

This colorful potato salad is nothing like the heavy, creamy version of days gone by. Today I introduce to you a more elevated salad that balances red potatoes with a punchy vinaigrette, briny olives, and fresh herbs. Let’s call it the adult version of potato salad, shall we?

Salad Ingredients 

1 ½ lbs small red potatoes

2 stalks celery, sliced

2-3 green onions (can substitute with red onion, shallots, chives), sliced 

1 cup parsley leaves (about half a bunch) roughly chopped 

1 bunch dill, chopped

½ cup marinated olives (greek, kalamata, or a mix of your choosing), pitted and roughly chopped

½ head radicchio

Dressing Ingredients

1 tbsp mustard 

2 cloves garlic, grated

¼ c red wine vinegar

¼ c olive oil 

½ tsp Salt 

Pepper to taste 

Instructions

Place potatoes in a medium pot and cover with enough water to fully cover the potatoes and salt generously. Bring the potatoes and water to boil.

Once the water and potatoes have reached a boil, continue to cook for 6-10 minutes, depending on potato size. You can confirm the potatoes are cooked when they are tender enough to be easily pierced with a fork. 

While the potatoes are cooking, prepare the dressing.

Into a large bowl, whisk the mustard, grated garlic, and red wine vinegar until smooth.

Drizzle the olive oil into the bowl while mixing until evenly combined. 

Salt and pepper to taste. 

Once the potatoes are cooked, drain off the hot water.

While still hot, cut the potatoes into bite-sized pieces

Add the hot potatoes to the large bowl with prepared dressing and mix. The hot potatoes will better absorb the dressing and create a more flavorful salad. 

Add the sliced celery, green onions, roughly chopped parsley, dill, sliced radicchio, and pitted chopped olives to the bowl and mix.