The first step is to boil the potatoes and thoroughly peel them.
1 lb Potatoes
Carefully cut all the ingredients into roughly equal-sized pieces.
8 oz Tomatoes, 6 oz Olives, 5 oz Onion
Season with oil, salt, and pepper to taste.
1 ½ tablespoon olive oil, Salt, Black Pepper
Serve immediately or refrigerate for 30 minutes to allow all the flavors to meld beautifully.
Quick Note
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Notes
Texture Preference: Adjust the potato salad's texture to your liking. If you prefer a creamier consistency, gently mash a few potato chunks with a fork and mix them into the salad. For a chunkier texture, leave the potato pieces larger.
Flavor Enhancement: For an extra layer of flavor, consider adding a teaspoon of Dijon mustard to the dressing. It adds a subtle kick and depth to the salad's taste profile.
Make it Spicy: If you're a fan of a little heat, sprinkle in some red pepper flakes or a pinch of cayenne pepper to give your potato salad a spicy twist.
Storage: Leftover potato salad can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the flavors will continue to meld, making it even more delicious over time.
Potato Choice: While waxy potatoes are recommended, you can use russet potatoes if that's what you have on hand. Just be gentle when mixing to avoid them breaking apart.
Herb Variations: Experiment with different fresh herbs to customize the salad to your taste. Fresh chives, tarragon, or cilantro can each bring a unique flavor profile.
Serving Size: This recipe serves approximately 4-6 as a side dish or 2-3 as a main course. Adjust quantities accordingly for larger gatherings or smaller meals.