Perfect for potlucks, picnics or a dinner side, this easy Fingerling Potato Salad with Green Olives will be a favorite. Fingerling potatoes with mayo, vinegar, garlic, Castelvetrano green olives, and fresh parsley.
Easy Fingerling Potato Salad Recipe
Potato salads are not just a potluck or picnic item, but also an ideal part of your overall summer menu. Regardless of the occasion, this fingerling potato salad might be a new favorite and are great year round.
It’s a simple recipe that takes less than 30 minutes total. Plus it requires only a few ingredients outside of common pantry staples and can be served hot or cold.
When you’re ready to serve, simply mix together with mayo, white wine vinegar, crushed garlic, Castelvetrano olives, and fresh parsley. I recommend these olives specifically as the soft texture and rich, buttery flavor complement the tangy potato salad.
Potato salad ingredients
- Fingerling potatoes
- Minced garlic
- White wine vinegar
- Salt and pepper to taste
Additional ingredients you could add
The ingredients above are the main base of any American potato salad. The combination of potatoes paired with the creaminess of mayo and the tang of vinegar creat classic potato salad. I added whole green olives and parsley leaves for extra color and variety. Here are some additional ways to modify it.
- Cstelvetrano olives
- Chopped fresh parsley leaves
- Chopped dill
- Yellow mustard, dijon mustard, or mustard powder
- Chopped dill pickles
- Sweet pickle relish
- Hard-boiled eggs
- Cayenne pepper
- Celery seeds
- Apple cider vinegar
Best potatoes for potato salad
I recommend fingerling potatoes, which have the ideal texture and firmness for boiling and holding together in potato salads. Look for a variety of colors, such as yellow, purple or red potatoes, to add vibrancy.
Fingerling potatoes grow small and narrow, which means they cook fast and save boiling time. Instead of cubes, they can be cut into slices, which creates a nice visual look to the salad.
If you are unable to find fingerling potatoes, substitute with Yukon golds, which have a similar texture.
How to make potato salad
- Wash and cut potatoes into ¾-inch pieces. Place pieces in a large pot and fill with water until submerged.
- Stir in salt and bring to a boil on over high. Cover, reduce heat to medium-low and boil uncovered until tender, but still firm.
- Remove from heat drain and rinse to stop cooking. Cool boiled potatoes to room temp then chill completely in fridge.
- In a large bowl, gently stir together cooked potatoes, mayo, garlic, vinegar, salt, and pepper. Fold in olives and parsley, then serve.
How long to boil potatoes
Cubed potatoes in a large pot of water should first be brought to a boil over high heat. After that, reduce to medium-low heat and boil for 15-20 minutes.
How to serve cold
Chilled is my preference for a classic homemade potato salad. It also allows you to make it the day before. Once potatoes have been boiled, bring to room temp then chill completely in the fridge. Stir in remaining ingredients and serve.
How to serve warm
If you prefer warm potato salads, make this right before you’re ready to serve. Let the potatoes cool slightly after boiling, then stir in mayo and remaining ingredients.
This potato salad recipe is great for potlucks, parties, family meals or any other occasion. It’s an easy way to enjoy potatoes and flavorful spin on traditional potato salads.
More summer potluck recipes you might like
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Fingerling Potato Salad with Green Olives
- 3 pounds fingerling potatoes
- 1 teaspoon salt
- ¼ cup organic mayonnaise, (or vegan mayo)
- 3 cloves minced garlic
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
- 1 cup whole Castelvetrano olives, pitted
- 3 tablespoons chopped fresh parsley leaves
- Wash potatoes and cut into ¾-inch or smaller pieces. Place pieces in a large pot and fill with water until submerged at least 1-inch.
- Stir in salt and bring to a boil on high. Cover, reduce heat to medium-low and cook uncovered until tender, but still firm; 15-20 minutes. Remove from heat drain and rinse to stop cooking.
- Cool boiled potatoes to room temp then chill completely in fridge.
- In a large bowl, gently stir together cooked potatoes, mayo, garlic, vinegar, salt and pepper. Fold in olives and parsley, and serve.