Potato and Olive Salad

From Matthew Altizer

2013 Jul/Aug

You can use whatever olives you want – black or green, pitted or not. Just be sure to tell your guests if they’re not pitted. You can also use baby potatoes cut in half before cooking.


  • 1 lb. potatoes, peeled and roughly chopped
  • 1 c. olives
  • 4 T. olive oil
  • 2 T. white wine vinegar
  • kosher salt and pepper to taste
  • 2 T. chopped chives (and chive flowers if available)


Place the potatoes in a pot and cover them with water. Bring them to a boil over medium-high heat, season the water with salt, and cook until the potatoes are just tender. Drain well and transfer the potatoes to a bowl, adding the olives, olive oil and vinegar. Season with salt and pepper, toss to combine and transfer the salad to a serving bowl. Sprinkle with chopped chives and serve. Serves 4.