This Vegan Potato Salad With Olives is a simple, delicious, and easy side dish packed with Mediterranean flavor—completely dairy-free, gluten-free, and no egg needed! Tossed in a zesty dressing with briny olives and fresh green onions, this light and flavorful salad is perfect for any occasion.
If you like more tasty salad recipes, try my rice quinoa salad or sesame carrot salad!
This vegan potato salad with olives is a dish I’ve been enjoying since childhood—a classic recipe from my mom that my family loves, and it's always a hit at gatherings!
Growing up, we always made it without eggs and no mayo, which made it lighter and more refreshing.
I love to pair it with plant-based sour cream, smoky hummus, or a creamy chive dip, and it’s the perfect match with crispy quinoa cakes for a satisfying, wholesome meal.
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Ingredients and Substitutions
- Potatoes: I love using russet or Yukon Gold potatoes for this salad, but red potatoes or even baby potatoes work well too. I always boil them whole (not peeled or chopped) to prevent them from becoming watery and crumbly.
- Olives: Sliced olives add a briny, salty bite. Use your favorite variety.
- Onions: I used green (spring) onions for their mild flavor, but yellow or red onions are great substitutes.
- Olive oil: I highly recommend using quality extra virgin olive oil to bring out the best Mediterranean flavor and maximize nutrition.
- Apple cider vinegar: While I’ve experimented with white vinegar and wine vinegar, my personal favorite is apple cider vinegar for its tangy and slightly fruity flavor.
- Salt & Black pepper: These essential seasonings add flavor and a little spicy kick to the salad.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
How To Make Potato Salad With Olives (No Egg)
Cook the potatoes: Place whole potatoes (skin on) in a large pot of cold, salted water. Bring to a boil, then reduce the heat and simmer, partially covered, until fork-tender. I boiled mine for 27 minutes, but cooking time may vary depending on the size of your potatoes, so check them frequently with a fork.
Cool and chop: Drain the potatoes and set them aside to cool completely. Once cooled, cut them into bite-sized chunks and transfer them to a large salad bowl.
Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and ground black pepper.
Assemble the salad: Add the sliced olives and spring onions to the bowl with the potatoes. Pour the dressing over the salad and toss gently to combine. Sprinkle with additional black pepper, if desired, and enjoy!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is not freezer-friendly.
Variations
- Spicy kick: Incorporate a little jalapeño or red pepper flakes into the dressing for some heat, perfect if you like a spicy potato salad.
- Herb-infused: Add fresh herbs like dill, parsley, or chives for extra flavor and freshness.
- Avocado creaminess: For a richer texture, mix in some diced avocado to make the salad extra creamy
- Crunchy add-ins: Add chopped celery, cucumbers, or toasted sunflower seeds or sesame seeds for an extra crunch
- Pickles: Add some chopped pickles or cornichons for a briny crunch.
- Add protein: For a protein boost, add chickpeas, cubed tofu, or your favorite beans to the salad.
Marinela's Tips
- Don't overcook the potatoes: Potatoes that are too soft will become mushy when mixed with the dressing. They should be fork-tender but still hold their shape.
- Boil potatoes whole: Boiling the potatoes whole with the peel on helps maintain their moisture and prevents them from becoming watery. Once they’re cool enough to handle, you can easily chop them into bite-sized pieces.
- Quick cooling tip: If you're in a hurry, you can quickly cool the potatoes by rinsing them under cold water and then peeling them more easily.
- Adjust the seasoning: Taste and adjust the amount of salt, pepper, or vinegar to your liking.
- Serve it your way: This potato salad is delicious and served warm, at room temperature, or cold – it's tasty any way you choose!
Frequently Asked Questions (FAQ's)
Absolutely! This salad tastes even better after the flavors have had time to marinate, so feel free to make it a day ahead and store it in the fridge.
The key is to not overcook them. They should be fork-tender but still hold their shape. Cooking them whole with the peel on also helps prevent them from absorbing too much water. Be sure to let them cool completely before cutting them.
Easy Potato Recipes
Side Salad Recipes
- Mediterranean cucumber and tomato salad
- Apple cucumber walnut salad
- Green veggie salad
- Arugula and spinach salad
📖 Recipe
Vegan Potato Salad With Olives (No Egg)
Equipment
- 1 Cooking pot
- 1 Salad Bowl
- 1 Small bowl for dressing
Ingredients
For the salad
- 35 oz (1 kg) potatoes peeled, chopped
- 5-6 green onions chopped (OR yellow/red onion)
- ⅓ cup olives sliced
For the dressing
- 2 tablespoons olive oil extra virgin
- 2 tablespoons apple cider vinegar
- ¾ teaspoon salt or to taste
- ¼-½ teaspoon black pepper freshly ground
Instructions
- Place whole potatoes (skin on) in a large pot of cold, salted water. Bring to a boil, then simmer, partially covered, until fork-tender (about 20-30 minutes, depending on size).35 oz (1 kg) potatoes
- Once cooled, cut potatoes into bite-sized chunks and place them in a large bowl.
- In a small bowl whick dressing ingredients.2 tablespoons olive oil, 2 tablespoons apple cider vinegar, ¾ teaspoon salt, ¼-½ teaspoon black pepper
- Add olives and green onions, pour the dressing over, and toss gently. Sprinkle with extra black pepper if desired.5-6 green onions, ⅓ cup olives
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Not freezer-friendly.
- Don’t overcook the potatoes or they’ll become mushy. They should be fork-tender but still hold their shape.
- Boil potatoes whole with the peel on to keep them moist and prevent wateriness. Once cool, chop into bite-sized pieces.
- If you’re in a hurry, cool the potatoes quickly by rinsing them under cold water, making peeling easier.
- Taste and adjust the seasoning with salt, pepper, or vinegar to your liking.
- This salad is great served warm, at room temperature, or cold—enjoy it however you prefer.
- See the post above for more recipe substitutions and variations.
Nutrition
If you try this potato salad without eggs, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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