Uruguayan cuisine is a delightful blend of influences from its European heritage, especially from Spain and Italy, as well as fresh, locally available ingredients. One of the most iconic flavors in Uruguayan cooking comes from its love of grilled meats, but no feast would be complete without delicious side dishes to accompany it. The Uruguayan Potato and Olive Salad is a fine example of a simple yet flavorful dish that showcases the country’s culinary ethos.
This potato salad holds a special place at the Uruguayan table. Known for its temperate climate and abundant agriculture, Uruguay produces high-quality potatoes, olives, and fresh herbs, making this dish a natural fit for local cuisine. The recipe itself reflects the essence of Uruguayan home cooking—straightforward, fresh, and designed to complement the robust flavors of grilled meats often enjoyed at an asado (a traditional barbecue gathering).
Uruguayans generally prefer their salads to be light yet bold in flavor, and this dish strikes a beautiful balance. The creamy texture of gold potatoes absorbs the robust dressing made from high-quality extra virgin olive oil, red wine vinegar, and Dijon mustard. These ingredients lend a mild tanginess that contrasts beautifully with the briny undertones of the green olives. Red onions add a welcome sharpness, while fresh parsley offers a burst of freshness that ties everything together. The result is a well-rounded dish that is both hearty and refreshing.
Historically, potatoes have been a staple in Uruguayan diets since the arrival of European settlers. The Spanish and Italian influence brought an appreciation for hearty, rustic recipes that relied on simple yet flavorful seasonings, making dishes like this one an enduring part of Uruguayan culinary tradition. Green olives, widely grown and consumed in Uruguay, further enhance the dish with a touch of Mediterranean inspiration. The combination of these ingredients captures the fusion of indigenous and European tastes that define Uruguay’s food culture.
Uruguayan Potato and Olive Salad is most commonly served at social gatherings, especially during summer barbecues—or asados—where friends and family come together to enjoy grilled meats, good wine, and fresh salads. It’s often presented alongside other classic sides like Russian salad (which includes mayonnaise and boiled vegetables) and mixed greens. Unlike creamier potato salads found in North America, this version relies on olive oil, making it lighter and ideal for warm-weather dining.
One of the best aspects of this dish is its adaptability. While the base ingredients remain the same, many home cooks customize it by adding a pinch of smoked paprika or swapping in fresh cilantro for parsley. Some might even include a hard-boiled egg or canned tuna to make it more substantial. No matter the variation, the heart of the dish remains the same—celebrating Uruguay’s love for fresh, wholesome ingredients.
Whether served at a lively asado or as part of a casual weekday meal, Uruguayan Potato and Olive Salad embodies the warmth and hospitality of the country’s food culture. It’s a timeless, refreshing dish that pairs beautifully with grilled meats but is satisfying enough to stand on its own.
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
- ½ cup red onion Finely chopped
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp black pepper Freshly ground
- ½ 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.