This recipe for Speedy Potato Salad with Olives & Green Onions proves that homemade is so much better than store-bought. Simply Delicious!
This is by far my favorite potato salad. I serve it a lot in the warmer months with cold, roasted chicken legs and corn on the cob, but it’s perfect for barbecues and picnics as well. I love a picnic and this dish goes brilliantly with Tomato Avocado Salad and 10 Minute Greek Style Cous Cous Salad with Feta, to make the best picnic spread ever!
After cooking, I rinse the potatoes with cold water until cool to the touch, and with just a few added ingredients, it’s ready to serve in minutes.
Why This Recipe Works
- Uses baby potatoes that don’t require peeling. With just a quick wash and then cut in half, they are ready to cook.
- The saltiness of the olives and crunch of the celery makes this a pleasing side dish that everyone will love.
- Need a side dish in a hurry? This potato salad with olives & green onions is made in under 20 minutes.
How to Make Speedy Potato salad with Olives and Green Onions
- Boil the potatoes in salted water. Allow to cool.
- Mix potatoes, celery, olives, and green onions in a bowl.
- Whisk together yogurt, mayo, and mustard.
- Combine the potato and mayonnaise mixture.
- Refrigerate until ready to serve!
Variations
- Use a rainbow potato medley for a delicious and colorful salad.
- Add cooked chicken to make this into a main meal.
- For a lower fat option, use low-fat mayonnaise.
Storing and Food safety for Warmer Weather ❄
- The potato salad can be kept in the fridge for up to three days in an airtight container.
- To prevent rapidly growing bacteria from forming, food shouldn’t be unrefrigerated for more than 2 hours or limit the time to one hour if the outdoor temperature is higher than 90° F.
Other Salads & Picnic Dishes You will Love
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Let’s Make Easy Potato Salad
Ingredients
- 2 lbs baby potatoes halved with the skin on (or you can use 6 regular sized red potatoes, cubed)
- 2 tablespoons red or white wine vinegar
- ¼ cup yogurt Greek or regular
- ½ cup mayonnaise
- 1 teaspoon mustard
- 2 stalks of celery chopped
- 3 green onions sliced into rounds
- ¼ cup sliced black olives
- salt and pepper to taste
Instructions
- Place the baby potatoes in large pot with salted cold water covering the potatoes by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, about 10 to 15 minutes.
- Drain potatoes thoroughly, then add them back into the hot pot to dry completely. Drizzle the vinegar over the warm potatoes and toss gently until evenly coated.
- Transfer the dressed potatoes to a large bowl. Cover the bowl and refrigerate until cold, about 30 minutes.
- In a separate bowl, whisk together the yogurt, mayonnaise, and mustard until smooth and even.
- Add mayonnaise mixture, celery, green onion and olives. Gently stir until evenly incorporated.
- Refrigerate until ready to serve.
Nutrition Information:
Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.
Johnny says
Well, the olives just made this! I would never have thought of adding them, but I had a jar in the cupboard, we really enjoyed our buffet dinner on Boxing Day,
Erren's Kitchen says
That’s so great to hear Johnny, it is a great buffet dish 🙂
Bill says
So good, I had some things in the fridge that needed using up, tastes amazing!
Erren's Kitchen says
I’m pleased you liked it Bill, and it’s so satisfying using up stuff you might end up throwing away isn’t it?