Description
Whether you’re planning a summer barbecue, a picnic in the park, or a relaxed dinner at home, this Olive Oil Potato Salad is an ideal choice. Its mayo-free goodness, vibrant flavors, and adaptability to different serving temperatures make it a standout dish for the season. As the salad sits, the flavors meld together, resulting in a harmonious combination of textures and tastes. Unlike traditional Potato Salads that are typically chilled, this recipe is best enjoyed warm or at room temperature.
Ingredients
Scale
- 5 medium-sized Yukon gold potatoes, peeled and cubed
- 1 1/2 teaspoons salt, divided
- 1/2 to 3/4 cup olive oil
- 1/4 red onion, minced
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Peel and cube the potatoes into bite-sized pieces.
- Soft boil with one teaspoon of salt until fork tender.
- While the potatoes are cooking, combine the 1/2 cup of olive oil with the remaining ingredients in a large bowl. Mix well.
- Drain the potatoes.
- Add them to the bowl and gently fold them in, covering with the olive oil mixture.
- Add the remaining olive oil, as needed.
- Taste for salt.
- Serve and ENJOY!
Notes
- be consistent with the potato cuts
- don’t forget to add salt to the water for boiling
- boil the potatoes until just fork tender (not too soft)
- gently fold the potatoes into the olive oil mixture
- taste for salt before serving
- can be served warm, or room temperature
- store leftovers in the fridge and allow to come back to room temperature prior to serving
- see post for additional notes, substitutions and tips!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup