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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