This is a vinaigrette-dressed potato salad โ gold potatoes tossed with sliced green olives, red onion, and parsley in a sharp olive oil and red wine vinegar dressing. It takes 40 minutes start to finish and uses one pot and one bowl. That alone makes it worth knowing.
The technique that matters
Dress the potatoes while they are still warm โ not hot, not cold. Warm potatoes are porous and pull the vinaigrette in as they cool, so the flavor goes all the way through rather than sitting on the surface. Give them about five minutes after draining, then toss them directly in the bowl where you already mixed the dressing. That way the dressing coats every piece on contact and you skip a separate step. The Dijon matters here too: it acts as an emulsifier, keeping the olive oil and vinegar from separating so the dressing actually clings instead of pooling at the bottom of the bowl.
What can go wrong
- Potatoes turn mushy: Cutting the cubes unevenly means smaller pieces overcook before larger ones are done. Cut everything as close to the same size as you can โ roughly ยพ-inch cubes work well.
- Dressing tastes flat: Red wine vinegar varies a lot by brand. Taste the dressing before adding the potatoes and adjust โ it should taste slightly too sharp on its own, because the starchy potatoes will mellow it out.
- Olives overwhelm everything: A full cup of green olives is assertive. If yours are packed in brine rather than oil, rinse them briefly. Brined olives are saltier, so also hold back on adding extra salt until after the final toss.
- Red onion is too harsh: Raw red onion can be sharp enough to dominate. Soak the chopped onion in cold water for 10 minutes, then drain and pat dry before adding it. The bite softens without losing the flavor.
- Salad is bland after resting: Potatoes absorb salt as they sit. Taste again just before serving and add a small pinch of salt if needed โ this is normal, not a mistake.
Keeping leftovers crisp
This salad holds well because there are no greens to wilt. Store leftovers in an airtight container in the refrigerator for up to three days. The olive oil will solidify slightly when cold โ just let the salad sit at room temperature for 15 minutes before serving and it loosens back up. The one thing to watch is the parsley: it turns dark and soft after a day. If you are making this ahead, stir in the parsley only right before serving rather than during the initial toss. For the same reason, dress it at the table if you are bringing it somewhere โ a pre-dressed salad that sits in a warm car for an hour will go limp and the onion flavor will sharpen unpleasantly. Mix the dressing separately in the serving bowl, transport the potatoes and toppings in a zip-lock bag, and combine on arrival in under two minutes.
Uruguayan Potato and Olive Salad
Equipment
- Large pot
- Mixing bowl
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 2 lbs gold potatoes Peeled and cut into bite-sized cubes
- 1 cup green olives Pitted and sliced
- ยฝ cup red onion Finely chopped
- ยผ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ยผ tsp black pepper Freshly ground
- ยฝ tsp salt To taste
- 2 tbsp fresh parsley Chopped
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to create the dressing.
- Add the slightly cooled potatoes, red onion, and green olives to the bowl with the dressing. Toss gently to coat everything evenly.
- Sprinkle the chopped parsley over the salad and mix gently once more.
- Let the salad rest for at least 10 minutes before serving to allow the flavors to meld.
Notes
- For extra flavor, consider adding a pinch of smoked paprika or substituting fresh cilantro for parsley.
Nutrition
Frequently asked questions
Can I use regular white or russet potatoes instead of gold potatoes?
You can, but the texture will be different. Gold potatoes hold their shape after boiling and have a naturally buttery flavor that works well with the vinaigrette. Russets tend to fall apart when tossed, and waxy white potatoes work fine but absorb the dressing less readily โ give them a few extra minutes to rest after dressing.
Can this be served warm, or does it have to be at room temperature?
Room temperature is best. Serving it warm makes the onion sharper and the olive oil taste heavier. Straight from the fridge, the flavors are muted. About 15 minutes out of the refrigerator before serving is the sweet spot.
What can I serve this with besides grilled meat?
It works well alongside anything that benefits from a bright, acidic side โ grilled fish, roasted chicken, or a simple frittata. It also holds up as a standalone lunch with some crusty bread, since the olives and olive oil make it filling enough on its own.