A delicious option for olive and blue cheese lovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds potatoes, peeled and chopped
1 cup mayonnaise
2 tablespoons olive oil
1/4 cup olive juice
2 tablespoons chives, chopped
1 teaspoon celery seed
1 cup green martini olives, sliced or chopped
1/2 cup blue cheese, crumbled
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
Place the potatoes in a large pot and cover with cold salted water by about 1 inch.
Bring the water to a boil and cook the potatoes until fork-tender, about 10 to 15 minutes.
While the potatoes cook, whisk together the mayonnaise, olive oil, olive juice, chives, and celery seed in a large serving bowl.
Season the dressing with salt and black pepper to taste.
Drain the cooked potatoes thoroughly.
Add the warm potatoes to the bowl with the dressing.
Stir in the chopped olives and crumbled blue cheese.
Gently mix until all the potatoes are evenly coated.
Taste and adjust the seasoning if needed.
Refrigerate until chilled and ready to serve.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Swap the blue cheese for feta or goat cheese for a milder flavor.
Add chopped celery for extra crunch.
Mix in capers for even more briny goodness.
Use Greek yogurt in place of some of the mayonnaise for a lighter version.
Add diced red onion for a sharper bite.
Replace chives with fresh dill or parsley for a different herb profile.
For a richer salad, add chopped hard-boiled eggs.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
For the best texture and flavor, serve this potato salad cold straight from the refrigerator. If desired, allow it to sit at room temperature for 10 to 15 minutes before serving.
Freezing is not recommended, as the mayonnaise-based dressing may separate and affect the texture once thawed.
FAQs
What makes this a “Dirty Martini” potato salad?
The salad is inspired by the flavors of a dirty martini, using olive juice, green olives, and a touch of vodka to create its signature briny taste.
Can I omit the vodka?
Yes. The vodka can be left out without significantly affecting the overall flavor of the salad.
What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape well while remaining creamy and tender.
Can I make this recipe ahead of time?
Yes. Making it a few hours ahead allows the flavors to blend and develop even more.
What olives should I use?
Green martini olives work best, but Castelvetrano or other mild green olives are excellent choices as well.
Is blue cheese necessary?
No. If you are not a fan of blue cheese, you can substitute feta, goat cheese, or even shredded Parmesan.
How long can potato salad sit out?
For food safety, it should not remain at room temperature for more than 2 hours.
Can I use red potatoes?
Yes. Red potatoes are another excellent option because they maintain their texture after cooking.
Is this recipe gluten-free?
Yes, the ingredients are naturally gluten-free, but always verify labels on packaged products to be certain.
What dishes pair well with Dirty Martini Potato Salad?
It pairs wonderfully with grilled chicken, steak, seafood, burgers, and a variety of roasted vegetables.
Conclusion
Dirty Martini Potato Salad is a memorable side dish that transforms a classic favorite into something truly special. The combination of creamy potatoes, briny olives, olive juice, fresh herbs, and blue cheese creates a rich and savory salad that is both sophisticated and easy to make. Whether you’re serving it at a summer cookout, holiday gathering, or casual family meal, this recipe is guaranteed to attract attention and keep guests coming back for seconds.
This Dirty Martini Potato Salad is a creamy, tangy, and flavorful side dish inspired by the classic cocktail. Made with tender potatoes, green olives, olive juice, blue cheese, and a rich mayonnaise dressing, this unique potato salad is perfect for cookouts, holidays, potlucks, and family gatherings.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings
Category:Side Dish
Method:Boiling
Cuisine:American
Diet:Gluten Free
Ingredients
1 cup mayonnaise
2 tablespoons olive oil
1/4 cup olive juice
2 tablespoons chives, chopped
1 teaspoon celery seed
1 cup green martini olives, sliced or chopped
1/2 cup blue cheese, crumbled
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Place the potatoes in a large pot and cover with cold salted water by about 1 inch.
Bring to a boil and cook until the potatoes are fork-tender, about 10–15 minutes.
While the potatoes cook, whisk together the mayonnaise, olive oil, olive juice, chives, and celery seed in a large serving bowl.
Season the dressing with kosher salt and black pepper to taste.
Drain the potatoes thoroughly.
Add the warm potatoes to the dressing.
Stir in the chopped olives and crumbled blue cheese.
Gently mix until all the potatoes are evenly coated.
Taste and adjust seasoning as needed.
Refrigerate until chilled before serving.
Notes
Yukon Gold potatoes work best for a creamy texture while holding their shape.For a lighter version, substitute part of the mayonnaise with Greek yogurt.Feta or goat cheese can replace the blue cheese for a milder flavor.Add chopped celery, capers, red onion, or hard-boiled eggs for extra texture and flavor.Prepare several hours in advance for the best flavor development.Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing is not recommended.
