Potato Salad with Peppers and Olives


Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Even though there are a thousand and one ways to make a good potato salad, generally speaking, I prefer the kind with oil and vinegar, served at room temperature or slightly warm.

When peppers are in season, roast them for this colorful Mediterranean potato salad. Potatoes marry well with the salty olives and anchovies, and strips of sweet pepper add balance.


  • Salt and pepper
  • 2 pounds medium potatoes, such as Yukon Gold or German Butterball
  • A bay leaf
  • 1 large thyme branch
  • 1 small shallot, finely diced
  • 2 garlic cloves, smashed to a paste with a little salt
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 4 anchovy fillets, rinsed and chopped
  • cup olive oil
  • 2 red bell peppers, roasted (see Note), peeled, seeded, and cut into ½-inch-wide strips
  • A handful of black olives
  • A few basil leaves


    Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf, and thyme branch and cook at a brisk simmer until the potatoes are easily pierced with a skewer but still firm, about 30 minutes. Drain and let cool slightly.

    While the potatoes are cooking, make the vinaigrette: Put the shallot and garlic in a small bowl and add the red wine vinegar and a pinch of salt. Add the mustard and anchovies, then whisk in the olive oil.

    Peel the potatoes and carefully cut into ¼-inch slices. Put the potatoes and peppers in a wide salad bowl and season with salt and pepper. Pour over the vinaigrette and gently toss, using your fingers to coat the vegetables well. Garnish with the black olives and basil leaves.

    Part of