Smoky Potato Salad

Your summer bbq is not complete until you add this easy to make and delicious potato salad!


  • 3/4 cup The Olive Scene Olive Wood Smoked Olive Oil

  • 1/3 cup The Olive Scene Organic Red Wine Vinegar, divided (or The Olive Scene Sherry Reserva Vinegar)

  • 2 - 2 1/2 pounds Yukon Gold, Russet, or red skin potatoes, cut into 3/4” cubes (leave skins on)

  • 3 eggs

  • 1/2 bunch parsley, chopped

  • 1/2 red onion, small dice

  • 2 celery stalks, small dice

  • 1/2 cup pickles, diced (or 1/3 cup pickle relish)

  • 3 tablespoon Dijon mustard (or gourmet mustard)

  • 1 teaspoon French Picnic or Magic Unicorn Salt (available at The Olive Scene)

  • fresh ground pepper to taste

  • optional toppings: smoked paprika, chives, bacon, additional sliced eggs, herbs


  1. Hard boil eggs, cool, chop.

  2. Place potatoes in a pot with enough cold water to cover them.

  3. Bring to a boil, then reduce heat to medium and simmer the potatoes 6-8 minutes, or until pierces easily with a fork, but still firm (not as soft as when making mashed potatoes)

  4. Drain the potatoes, and toss with 2 teaspoons of the vinegar and allow to cool.

  5. While potatoes cook, combine parsley, onion, celery, and pickles in a large bowl.

  6. In a small bowl, or using a blender, whisk vinegar, mustard, salt and pepper until smooth. Drizzle in olive oil while whisking to create a thick vinaigrette.

  7. Add chopped eggs and potatoes to the large bowl with the vegetables, then pour the vinaigrette over all, mixing well.

  8. Add additional salt and pepper to taste.

  9. Transfer to a serving bowl and top with a sprinkling of your choice of topping.

  10. Serve warm or cover and chill for 2 hours to serve cold.

*Mix half Garlic Olive Oil with half Olive Wood Smoked Olive Oil for another tasty combo
*Fresh basil or dill can be used instead of, or with the parsley