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
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Speedy Potato Salad with Olives & Green Onions
Ingredients
- 20-25 baby white potatoes halved (or you can use 6 regular sized red potatoes, cubed)
- 2 stalks of celery chopped
- 3 green onions sliced into rounds
- ¼ cup sliced black olives
- ½ cup yogurt Greek or regular
- ½ cup mayonnaise
- ½ teaspoon mustard powder
- 1 tablespoon red or white wine vinegar
- salt and pepper to taste
Instructions
- Cook potatoes in salted, boiling water (on medium-high heat) until just done but not falling apart (about 8 minutes). Drain and rinse with cold water until cool to the touch. Set aside to dry while you prepare the rest of the ingredients.
- Once cool, add to a large mixing bowl.
- Add the celery, green onion and olives. Gently stir until evenly mixed.
- In a separate bowl, whisk together the yogurt, mayonnaise, and mustard until smooth and even.
- Add mayonnaise mixture to the potato mixture and gently mix 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.
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?