Recipes

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.

Servings

6

Prep

30 min

Cook

20 min

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Skill Level

Easy