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Potato Salad with Olives, Capers, and Mustard Vinaigrette

French-inspired potato salad
Potato Salad
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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.


  • 5-6 red potatoes, cleaned and chopped into 1-inch chunks
  • 1/4 Cup extra-virgin olive oil
  • 1/4 Cup balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • Salt and pepper, to taste
  • 1/2 Cup Kalamata olives, roughly chopped
  • 1/4 Cup capers
  • 1 Tablespoon fresh parsley, chopped


Step 1: In a medium-sized pot, add 5-6 chopped potatoes 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).

Step 2: Transfer the potatoes to a colander to drain and then rinse with cold water to stop them from over-cooking. Refrigerate the potatoes until they're fully cooled. 

Step 3: When you're ready to assemble the salad, whisk together 1/4 cup olive oil, 1/4 cup vinegar, 1 tablespoon mustard, salt and pepper to your serving bowl and toss with the potatoes, 1/2 cup olives, 1/4 cup capers and 1 tablespoon parsley.