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!
- 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
- 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
- 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.
Update Notes: This post was originally published in May of 2015, but was republished with tips in July of 2018.