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Potato Salad with Olives, Capers, and Mustard Vinaigrette

Staff Writer
Potato Salad
Molly Aronica

Potato Salad

This is a Niçoise-inspired potato salad, using many of the ingredients found in that traditional French dish. Instead of using a classic mayo-based dressing, this potato salad calls for a lighter vinaigrette featuring spicy Dijon mustard. 

Click here to see 9 Summer-Ready Potato Salads.

Deliver Ingredients


  • 5-6 red potatoes, cleaned and chopped into 1-inch chunks
  • ¼ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
  • ½ cup Kalamata olives, roughly chopped
  • ¼ cup capers
  • 1 tablespoon fresh parsley, chopped


Add the chopped potatoes to a medium-sized pot and add just enough water to cover them fully. Boil the potatoes, covered, over medium-high heat until they are fork-tender (about 15-18 minutes). Transfer the potatoes to a colander to drain and then rinse with cold water to stop them from over-cooking. Refridgerate the potatoes until they're fully cooled. 

When you're ready to assemble the salad, whisk together the olive oil, vinegar, mustard, salt, and pepper (to taste) the bottom of your serving bowl and toss with the potatoes, olives, capers, and parsley. 

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.