How to make potato salad with an olive oil dressing?

Bright olive oil–dressed potato salad

An oil-based potato salad stays light and fresh, making it ideal for summer meals or Mediterranean-style sides. Choose waxy potatoes that hold their shape when tossed. Steam or boil until just tender and toss while warm with the dressing to help flavors penetrate.

Dressing basics:

• Use good-quality olive oil, lemon juice or vinegar for acidity, Dijon mustard for emulsification, salt, and pepper.
• Add fresh herbs like parsley, dill, or basil and finely chopped shallot or red onion.

Assembly tips:

• Combine warm potatoes with the dressing so they absorb flavor.
• Add crunchy elements like capers, celery, or roasted peppers for contrast.
• Chill briefly or serve at room temperature depending on preference.

Variations: For a heartier salad, fold in olives, feta, or white beans. For an herb-forward version, use lots of fresh parsley, mint, and lemon zest. This style stays vibrant and keeps its texture longer than mayo-based salads.