If you’re the kind of person who orders a dirty martini for the olives, this one’s for you. Introducing the Dirty Martini Potato Salad – a creamy, tangy, briny side dish that’s perfect for spring and summer get-togethers. It’s familiar, with a bold twist. Think smooth Greek yogurt dressing spiked with olive brine, a generous handful of Castelvetrano olives, and loads of fresh herbs. It’s elegant. It’s unexpected. And yes, it’s incredibly delicious.

At the heart of this salad are Klondike Gourmet® Mini Yellow Potatoes from Green Giant™ Fresh Potatoes & Onions known not just for their vibrant color and petite size, but for what really matters: flavor. These proprietary potatoes are grown with taste in mind first, giving them a rich, buttery bite that holds up beautifully in a chilled salad. Their smooth texture and consistent size also mean they cook evenly and look just as good as they taste.

What takes this Dirty Martini Potato Salad to the next level? It’s all in the mix-ins like tangy blue cheese, fresh dill, briny olives, and the mellow sweetness of Green Giant™ Fresh Vidalia® Sweet Onions. These premium onions add just the right hint of sweetness to balance out the bold, tangy flavors of the martini-inspired dressing. Their mild, crowd-pleasing taste pairs perfectly with tender potatoes and savory add-ins, making this salad a standout dish for warm-weather gatherings, BBQs, or a twist on your usual lunch routine. Without a doubt, this is the kind of dish that feels right at home next to grilled salmon, roasted chicken, or even just a crusty loaf of bread. It’s elevated, but not fussy, and something special for your next picnic, potluck, or long weekend gathering.

So next time you're craving a side dish with a little attitude (and a lot of flavor), shake things up with Dirty Martini Potato Salad made better with Klondike Gourmet® Mini Yellow Potatoes.

Dirty Martini Potato Salad

• 2 lbs Klondike Gourmet® Mini Yellow Potatoes, quartered
• 3/4 cup plain Greek yogurt
• 1/4 cup olive brine (from Castelvetrano olives)
• 2 tablespoons fresh lemon juice
• 1 whole Green Giantâ„¢ Fresh Vidalia® Sweet Onion, diced small
• 1/4 cup Crumbled Blue Cheese
• 1 small garlic clove, grated or finely minced
• 1/2 cup Castelvetrano olives, pitted and chopped
• 1/4 cup (or more to taste) chopped fresh dill
• Salt and black pepper, to taste

1. Place quartered mini potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and simmer for 12–15 minutes or until fork-tender. Drain and let cool slightly in an even layer on a baking sheet.
2. In a medium bowl, whisk together Greek yogurt, olive brine, olive oil, lemon juice, Vidalia onion, garlic, and fresh herbs. Season with salt and black pepper to taste (start light as olive brine is naturally salty). Fold in the chopped olives.
3. In a large bowl, toss warm or room-temperature potatoes with the dressing until well coated.
4. Squeeze extra lemon over the top just before serving. Garnish with additional herbs, cracked pepper, and more chopped olives, if desired. Serve room temp or chilled – both ways are delicious!

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