Potato Salad with Egg Mayonnaise and Olives

Name: Potato Salad with Egg Mayonnaise and Olives
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
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

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.