Potato Salad with Egg Mayonnaise and Olives

Ingredients

  • 1 lb Yukon gold potatoes, peeled and cooked
  • 1 red onion, minced
  • 2 ribs of celery, chopped
  • 6 tbs chopped parsley
  • 15 pimento stuffed olives, halved
  • 3 hard boiled eggs, chopped
  • 4 tbs extra virgin olive oil
  • 4 tbs white wine vinegar
  • 2 tbs whole grain mustard
  • 1 tsp celery seeds
  • 1 cup mayonnaise
  • kosher salt and black pepper to taste
  • paprika to garnish

Directions:

  • Add potatoes to cold salted water and bring to a boil. cook until tender.
  • Drain and return to a pan using low heat and dry for about 3 minutes.
  • When potatoes are cool enough to handle, peel and cut into chunks and place them into a large bowl.
  • Sprinkle potatoes with salt and pepper, then ad the onion, celery, parsley, olives and chopped eggs.
  • In another bowl. combine the olive oil, vinegar, mustard, celery seeds and mix well.
  • Add to salad sparingly until desired consistency is reached.
  • Chill covered for at least 1 hour before serving.

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