Olive Potato Salad

There is so much about this salad that I love, a lot! The saltiness of the olives and capers is delicious, but best of all is the dressing. By using dark molasses as a touch of sweetener, you are adding a huge depth of unexpected flavor. The creaminess of the potatoes with the crunch of the celery, and touch of heat from the red pepper make this my favorite potato salad of all time.


Time to Make: 30 minutes
Serves 4


1 to 1 ½ pounds of Yukon gold potatoes or red potatoes, small
3 green onions, roots removed, sliced
2 stalks of celery, diced
1/3 cup of white balsamic vinegar with 1 tablespoon of dark molasses
¼ cup of capers
¼ cup sliced, pitted kalamata olives
¼ cup sliced green olives stuffed with garlic or jalapenos
Lots of fresh pepper
A pinch of red pepper (optional)


Boil the potatoes until slightly tender, and then cool until you can handle them easily. Dice the potatoes. Add them to a bowl with the onions, celery, your choice of dressing, the capers, olives, lots of pepper and a pinch of red pepper. Serve warmish or cool, depending on your preference.

Nutrition Info

Calories 192
Fat 5g
Carbohydrates 39g
Fiber 4g
Sugars 11g
Protein 3.5g
Sodium 623mg

Kitchen Equipment

Cutting Board
Measuring Cups and Spoon
Pot for the potatoes

About Madelyn Pryor