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little potato salad with olives capers asparagus-no mayo in a wooden salad bowl

Little Potato Salad with Olives, Capers and Asparagus (No Mayo!)

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  • Author: Stacey
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 portions 1x

Description

This little potato salad with olives, capers and asparagus is tossed in a delicious vinaigrette. No mayo in this recipe! Tender potatoes and tangy dressing - so yum!

Ingredients

Units Scale
  • 1.5 lb bag of little yellow potatoes
  • 1/2 bunch of asparagus (green beans work too)
  • 1 cup chopped pitted green olives (I used pitted castelvetrano olives)
  • 2 teaspoons capers
  • 1 hard-boiled egg
  • 2-3 large scallions, chopped
  • 1 tablespoon red onion slivers, optional
  • Chopped parsley or dill, optional
  • Salt and pepper

For the champagne vinaigrette:

  • 1/4 teaspoon minced garlic (about 1/2 a small clove)
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup champagne vinegar (or white wine or plain white)
  • 1/4 teaspoon fresh rosemary, finely diced (can use dried here too)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

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Instructions

  1. You will need one hard-boiled egg for this recipe so plan your time and cook that off to the side while you’re doing your prep. The recipe can hold two eggs so if you want it a little more eggy – go for it. See notes section for how I boiled an egg. 
  2. Start by making the vinaigrette: put all ingredients in a mason jar or any small glass jar you have around. If you don’t have a jar, put ingredients in a bowl and whisk. Mince the garlic, chop fresh rosemary, add mustard to jar, extra virgin olive oil, champagne vinegar, salt, pepper. Shake the jar to until the dressing is well combined. Taste it here and adjust seasoning accordingly. 
  3. Cut your bag of little potatoes in half and put in a large pot of water. Boiling these on medium-to-high heat will take about 20-25 minutes to cook. Test with a fork at 20 minutes. Be careful not to overcook these because they will turn to mush when you mix with other ingredients. ALSO: Once they are done and you strain through a colander, run cold water over the potatoes to cool them down a bit. They should be slightly warm when you assemble the salad. 
  4. Cut the light ends from your half-a-bunch of asparagus, then dice the asparagus into small (bite-sized) pieces. Put in a pan with a splash of olive oil and a pinch of salt and set aside for now. 
  5. Measure out 1 cup of olives (more if you want) and spread them on your cutting board. Give these a rough chop, then set aside. I smashed them a little with side of my knife too. I used pitted green castelvetrano, but pitted Kalamata would work too. 
  6. Chop the scallions and set aside. 
  7. If you want to add a little bit of very thinly sliced red onion you can slice that now. It’s optional. It does make a nice garnish for the top of the salad too. 
  8. You can also add chopped parsley to the salad if you want – also optional – if your using it you should chop that now. If you have fresh dill on hand that would work too. 
  9. Turn your heat on medium-to-high and start cooking the asparagus. Your potatoes should be almost to a boil by the time you cook the asparagus. I like a little char on my asparagus and I like it al dente. For al dente it needs about 5-8 minutes of cooking and stirring. If you want it a little more tender – cook it longer. 
  10. Peel the shell from your hard-boiled egg and chop it into small pieces. 
  11. Once your potatoes have been drained and cooled a bit, add 1 to 1 ½ cups of potato to the bottom of a large mixing bowl and mash them a little with a fork or potato masher. This is optional. 
  12. Then add the remaining potatoes to the bowl. Add the asparagus, olives, scallions, chopped egg, capers, thin slice red onion (if using), parsley or dill (if using) and ¼ cup of the champagne vinaigrette. You’ll have extra which you can serve on the side. Toss everything together and taste. I added a little salt and pepper at this point and tossed again. Add more salt and pepper to your preference. 
  13. This is best served warm after just making it, or at room temperature.

Equipment

Notes

  1. There are a lot of opinions on how to boil an egg believe it or not.  I put mine in a pot of water on high heat and brought it to a rolling boil. Turn the heat off, put the lid on and move to a back burner for 9-10 minutes. Remove egg and put in a bowl with a little water and ice (an “ice bath”) for a few minutes, then remove.

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Find it online: https://eatthebite.com/little-potato-salad-with-olives-capers-and-asparagus-no-mayo/