Potato Salad With Olives, Capers, And Mustard Vinaigrette

Potato Salad With Olives, Capers, And Mustard Vinaigrette
4.4 from 8 ratings
This is a Ni├žoise-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.
Prep Time
Cook Time
Potato Salad
Total time: 30 minutes
  • 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
  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).
  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.
  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.